Gin and Tonic Cake Recipe

60 minutes


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

  • 125g of caster sugar
  • 4 limes, juiced
  • 15ml of gin
  • 15ml of tonic water

For the icing

  • 15ml of gin
  • 15ml of tonic water
  • 1 lime, juiced
  • 50g of icing sugar, sifted


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
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
In the meantime, put the syrup ingredients in a saucepan and stir over a gentle heat until the sugar has dissolved
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
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
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