Gin And Tonic Cake Recipe

Name: Gin and Tonic Cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 20
Ingredients: 250 g Self-rising flour; 250 g Salted butter; 325 g Golden caster sugar; 75 g Natural yogurt; 4 Eggs; 2 Large limes (juice); 75 mL Gin; 150 mL Tonic water; 1 tsp Lightly crushed juniper berries; Thin lime wedges; ¼ Cucumber (optional); 400 g Icing sugar; 200 g Softened butter; 2 tbsp Milk; Lime zest

July 25, 2022

Gin and Tonic Cake

Rated 5.0 stars by 1 users

Servings

Prep Time

30 minutes

Cook Time

50 minutes

Calories

517

Gin and Tonic Cake is often served as a dessert or snack cake. It may be made with different gin and tonic water flavors and can be decorated with fruits, nuts, or other edible decorations.

This is a popular recipe because it is easy to make and can be completed ahead of time. Who doesn't love a little bit of booze in their cake, right?

Author

Kitchen Science

Ingredients

250 g Self-rising flour
250 g Salted butter
325 g Golden caster sugar
75 g Natural yogurt
4 Eggs
2 Large limes (juice)
75 mL Gin
150 mL Tonic water
1 tsp Lightly crushed juniper berries
Thin lime wedges
¼ Cucumber (optional)

For the Icing:

400 g Icing sugar
200 g Softened butter
2 tbsp Milk
Lime zest

Directions

For the Syrup:

Mix 125 g sugar, juniper berries, tonic water, and juice of one lime in a saucepan over medium heat.
Dissolve the sugar and let the mixture boil until the texture becomes thick and syrupy.
Cool for 5 minutes before using.

For the Buttercream:

Whisk the butter while slowly adding the icing sugar. Mix well to combine until smooth and thick fully.
Add the milk and lime zest.

For the Cake:

Preheat the oven to 356 °F. Butter the two 20 cm cake pans, and line the bottoms with parchment paper.
Beat the butter and the 200 g of sugar using an electric mixer until pale and fluffy. Deliberately add the eggs, one by one, while continuously mixing. Be sure it is fully incorporated before adding the next egg.
Fold the flour into the batter.
In a separate container, mix the natural yogurt with the juice of a lime and 50 mL of gin. Add this mixture to the batter, resulting in a thick and smooth combination.
Pour the batter equally into the cake pans and bake for 35 minutes or until a stick returns clean when poked in the middle of the cake.
Let the cake cool for 5 minutes, then poke small holes using a skewer. Liberally spread the syrup mix to both of the cake sponges. Let them cool completely.
Assemble the cake by putting one layer on a serving plate and spreading its top with ⅓ of the buttercream frosting. Place the second layer above the first layer, then coat the cake thinly with the buttercream. Place in the fridge for 30 minutes.
Use the remaining buttercream to frost the whole cake. Put some thin lemon wedges and peeled ribbon cucumbers on the cake to decorate. You may also sprinkle some lemon zest.