GIN & TONIC CAKE.
- 380g wholemeal flour
- 2 tsp baking powder
- 1/4 tsp salt
- 225g light margarine, at room temperature
- 300g light brown unrefined sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 1/2 tbsp lime zest
- 40ml gin
- 40ml skimmed milk
- juice of 1 lime
If you want to sub in agave nectar, reduce the sugar down to 150g, use 150ml of agave nectar and don’t add any milk.
If you want to sub in flaxseed instead of eggs, mix 4tbsp ground flaxseed mixed with 200ml of water and leave to absorb before adding to recipe.
- Preheat oven to 175 degrees C. Mix flour, baking powder and salt together in a medium bowl and set aside.
In a large bowl, beat margarine on medium speed until creamy. Add in sugar and beat on medium-high speed until fluffy, (then add agave nectar if using and carry on beating), scraping down the bowl if needed. Add in each egg one at a time (or 1/4 of flaxseed mixture at a time), beating until fully incorporated before adding the next. Add in vanilla and lime zest and mix.
With the mixer on low speed, add in half of the dry ingredients. Add in gin, milk (no milk if you’ve used agave) and lime juice, mixing until combined and scraping the bowl if necessary. Add remaining flour and beat until just combined.
Pour into a greased 9×13 baking dish, and bake for 35-40 minutes, until top is golden and center is not jiggly. Remove cake from over and immediately poke holes over top with a toothpick or fork. Pour gin glaze over then, then let cake cool completely.
- 125g unrefined powdered sugar
- 4 tbsp gin (can use half gin and half tonic water for weaker taste)
- juice of 1 lime
Mix ingredients together until a glaze forms, then pour over cake immediately while it is still warm.
- 300g powdered sugar
- 2-3 tbsp gin
- drop of vanilla extract
Mix ingredients together until a very thick but spreadable icing forms. Once cake has completely cooled, spread a thin layer of icing all over the cake.
(adapted from this recipe)