There is more than one way to enjoy a good quality gin, like Dundee’s own award-winning Verdant Dry Gin, which was named Scottish Gin of the Year in 2017. Instead of pouring it over ice, try using it in this zesty gin and tonic cake.
For the Cake:
200g self-raising flour
200g caster sugar
200g unsalted butter or margarine
3 large or 4 medium eggs
Zest of one lime, grated
75ml of Verdant Dry Gin
For the Topping:
60g caster sugar
125g sifted icing sugar
60ml tonic water
30ml of gin
Preheat oven to Gas Mark 4/180C.
In a large bowl, cream together the butter and sugar until light and fluffy before mixing in beaten eggs. Fold in the flour and lime zest, followed by the gin.
Place the mixture into a lined loaf tin and bake on the middle shelf for 50 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Make the syrup while the cake is cooling, by heating the sugar and tonic water in a small pan over a low heat, stirring until the sugar dissolves. Boil for 60 seconds then remove from the heat and mix in 1 tablespoon (15ml) of gin.
Skewer the cake randomly when it comes out of the oven (leaving it in the tin) and pour the gin syrup over the cake, so the liquid soaks into the holes.
Make the icing by mixing the icing sugar with the remaining gin, adding a few drops of water to thin if necessary. Once the cake has cooled, remove it from the tin and ice, decorating with more grated lime zest or candied limes if desired.
You could easily substitute the lime zest for lemon zest in this cake, or use a mix of the two for a fresh citrusy flavour.