Fancy a tipple? Bake a Gin & Tonic drizzle cake!
Drizzled with elderflower and gin cordial... this Gin & Tonic drizzle cake recipe is from Belvoir.
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Gin & Tonic drizzle cake
Fancy a tipple? Bake a Gin & Tonic drizzle cake! Drizzled with elderflower and gin cordial... this Gin & Tonic drizzle cake recipe is from Belvoir.
Brought to you by Belvoir Fruit Farms
Ingredients
For the cake
- 225 g soft margarine or butter, plus extra for greasing
- 225 g self-raising flour, plus extra for dusting
- 50 g plain flour
- 225 g golden caster sugar
- 4 large free-range eggs
- zest of 1 unwaxed lemon
For the drizzle
- 6 tbsp Belvoir Elderflower Cordial
- 6 tbsp gin
For the icing
- 150 g icing sugar, sifted
- 2 tbsp Belvoir Elderflower Cordial
- 2 tbsp gin
- yellow and white sprinkles, if liked
Instructions
1
Preheat the oven to 180 ̊C/Gas Mark 4. Use plenty of margarine or butter to grease the insides of a 2-litre bundt tin, then dust with a little flour.
2
Place the margarine or butter, flours, sugar, eggs and lemon zest in a large bowl, then use an electric whisk to whisk everything together for about 1 minute until it is pale and fluffy. Use a spatula to spoon it into the tin and level the surface.
3
Bake for 30-35 minutes or until risen and golden. Mix the cordial and gin together. Place the tin on a wire rack and use a wooden skewer to prick the cake all over, then spoon over the drizzle and leave to cool in the tin.
4
Sift the icing sugar into a medium bowl, add the cordial and mix to a smooth thick icing. Stir in enough gin to make a coating icing. Invert the cake onto a serving plate, then spoon the icing over. Sprinkle with yellow and white sprinkles if liked.
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