If you’re looking for a way to merge your favourite drink with a light sponge cake, this is it.
There’s a little gin in the cake batter and the icing, but it’s very subtle and not too overpowering (depending on how much you want).
I’d recommend taste testing along the way until you’ve got an icing you’re really happy with and that’s not too gin-strong.
The cake is flavoured with lemon zest and the sponge mixture is light, fluffy and delicate while the buttercream on top is flavoured with lime juice and gin giving the cake a sharp finish.
250g caster sugar
250g unsalted butter, softened
250g self raising flour
4 large eggs, at room temperature
3 shots of gin
A pinch of salt
For the icing…
500g icing sugar
100g butter, very soft
3 shots of gin (or however much you fancy)
How to make…
Preheat the oven to 190C/180 fan/Gas 4 and line two 8inch cake tins.
Blend together the butter and sugar until light and creamy.
Once the mixture has doubled in size and lightened in colour, add in the eggs one at a time. In between each egg pop in a dollop of flour to stop the mixture separating.
Add the lemon zest and gin then sieve in the flour slowly.
Carry on mixing everything together until combined – and then spoon the mixture into the cake tins.
Bang each tin sharply on the table to get rid of the air bubbles and then put in the oven for 20 minutes.
Watch the cakes like a hawk and as soon as they’ve darkened in colour and spring back to your touch they re done. Transfer to a wire cooling rack and wait until they are stone cold before attempting the icing.
While you’re waiting for the cakes to cool make your icing. Beat together the butter and sugar until it forms stiff peaks. It should be thick – like soft butter – and the longer you beat it for the smoother it will become, around five minutes with an electric mixer.
Pipe on icing blobs in the centre and top of the cake and then finish with a sprinkling of lime zest.