Gin and tonic cake
Who's up for a boozy treat masquerading as afternoon tea? Try this gluten-free gin cake that wheat dodgers can eat too!
Ingredients
For the cake
- 110g of unsalted butter , soft
- 110g of caster sugar
- 2 eggs
- 110g of rice flour
- 1 tsp baking powder
- 5 limes , zest finely grated
- 30ml of gin
- 30ml of tonic water
For the syrup
For the icing
Method
1
Preheat the oven to 180°C/gas mark 4. Grease and flour (with GF flour) a 22cm diameter savarin tin or a loaf tin will do the job
2
Whisk all the cake ingredients together until pale and fluffy and spoon the batter into the prepared tin smooth over the top and bake for 20 – 25 minutes, or until an inserted skewer comes out clean
3
In the meantime, put the syrup ingredients in a saucepan and stir over a gentle heat until the sugar has dissolved
4
Once the cake is out of the oven, leave it to cool for ten minutes before upturning on a wire rack. Place a sheet of greaseproof paper underneath the wire rack to catch any drips
5
Stab the hot cake all over with a cake skewer and spoon over the syrup and leave it to soak in. Leave the cake to cool completely
6
Mix together the icing ingredients and drizzle over the cooled cake. Decorate with a little extra lime zest if you like and serve with a gin & tonic
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Gin and tonic cake
