World Gin Day is just around the corner (Saturday), so today’s cooking adventure needed to include gin!
I’ve made a gin drizzle cake before, the recipe came from Pudding Lane and it was brilliant but it started with weighing the eggs in the shell and used a lot of gin in the batter, I never object to using more gin but it did seem a waste as the gin flavour gets baked out and most of the flavour of the cake comes from the gin and tonic glaze.
I looked at some other recipes and then started to play. I decided that a basic french yogurt cake would make a good base. I’ve made this before and thought it would make a good cake for glaze because it’s robust and fairly neutral in flavour, I have seen this cake baked in a loaf and toasted when stale (it makes good toast!)For me, no gin and tonic is complete without lime so I added that to the mix. This is what I ended up with.
For the cake
- 120g plain yoghurt
- 240g sugar
- 3 eggs
- 360g plain flour
- 2 teaspoons baking powder
- 1/2 a teaspoon salt
- zest of 2 limes
- 120ml sunflower oil
For the glaze
- 100g sugar
- 100ml gin
- 100ml tonic
- juice of 2 limes
- Line an 10 inch cake tin and preheat the oven to 175C.
- Combine yoghurt, sugar and eggs in a large bowl until well beaten.
- Add flour, baking powder, salt and lime zest and beat.
- Add the sunflower oil to the mixture and don’t worry that it looks like it’ll separate, just keep beating it until it’s all mixed.
- Pour the mixture into the cake tin and bake for 30 to 40 minutes, it’s done when a skewer inserted in the centre of the cake comes away clean. Leave to cool for 10-15 minutes.
- Make the glaze. In a saucepan, gently heat the sugar, gin, tonic and lime juice until the sugar has disolved.
- Using a fork or a skewer, make holes in the top of the cake, pour half the glaze on and leave for 30 minutes.
- Repeat using the rest of the glaze. Sprinkle with sugar and refrigerate!