British Gin & Tonic Drizzle Cake
3 tbsp Pickering’s Navy Strength Gin
3 tbsp Fever-Tree Lemon tonic water
1 teaspoon vanilla extract
1 teaspoon fresh rosemary, finely chopped
Zest of 1 lime
1 ½ sticks of unsalted butter, room temperature
¾ cup super-fine sugar
3 eggs, room temperature and beaten
¾ cup self-raising flour
1 teaspoon baking powder
2 tsp Pickering’s Navy Strength Gin
2 tsp Fever-Tree Lemon tonic water
Juice of ½ lime
½ cup granulated sugar
Sprig of rosemary
1) Preheat the oven to 160°C (320°F) and line a loaf tin with greaseproof paper.
2) Add the lime zest, rosemary, tonic water, gin, and vanilla extract to a glass and set aside to infuse.
3) Meanwhile, take a large bowl and add the butter and sugar. Using an electric hand mixer cream the butter and sugar for around 10 minutes or until pale and fluffy.
4) Next whisk the eggs gradually into the butter and sugar. Making sure you beat well between each addition. If your mixture starts to curdle, simply add a spoonful of the flour and mix well. This should help to bring the mixture back together.
5) Sift the flour and baking powder into the the mixture, then pour in the reserved gin and tonic mix. Stir until well combined.
6) Pour the mixture into the loaf tin and bake for 35–40 minutes or until an inserted skewer comes out clean.
7) With the cake still in the tin and while it is still warm, poke several holes into the top of the cake. This will help the drizzle topping sink into the cake.
8) To make the drizzle topping, combine the lime juice, sugar, gin, and tonic water. Stir well.
9) Spoon generously over the top of the cake and leave to soak for around 30 minutes.
10) Carefully remove the cake from the tin; decorate as desired and enjoy!