Recipe: gin and tonic cake
Research shows that eighty percent of enthusiastic home bakers experience less stress in their lives as a result of baking. FavorFlav’s Sharon recently baked her stress away with these adorable limoncello madeleines; I’m outdoing her with this delectable gin and tonic cake.
Weighing things out calmly, whisking patiently, glazing attentively and then rewarding yourself with a generous hunk of gin and tonic cake – the tension simply melts away. And yes, you’re allowed to lick the beaters.
How to make gin and tonic cake
Preheat the oven to 170 degrees.
First make the cake: separate the eggs, whisk the egg whites and set that bowl aside for a moment. Zest the lemon and squeeze out the juice.
Stir the baking soda, cake flour and salt together.
Whisk the egg yolks until frothy with the sugar, vanilla sugar and butter.
Stir in the yogurt, the remaining lemon juice and lemon zest. Quickly mix in the flour mixture. Then carefully fold the beaten egg whites into the batter. Pour into a greased cake tin or brownie pan. Bake for about 40 minutes until golden brown and cooked through.
In the meantime, make the gin and tonic syrup that you’ll drizzle over the cake later. Heat the lemon juice, sugar and tonic in a saucepan. Once the sugar has dissolved, turn down the heat. Add the lemon slices and let them simmer along for a few minutes. The syrup will thicken slightly. Remove from the heat and leave to cool.
Remove the cake from the oven and let it cool for a moment. Then use a knitting needle or thick wooden skewer to prick holes in it. Pour half of the syrup over the cake. Place the lemon slices on top of the cake. Cut the cake into cubes and, just before serving, pour the rest of the syrup over them.
Also read:
- Hay fever? Drink gin and tonic
- Cheers! There’s now gin made from elephant dung
- How to make a Bloody Mary 2.0
