Gin & Tonic Drizzle Cake
Celebrate National Gin & Tonic Day with this super light sponge drizzled with Elderflower Cordial and gin which makes it moist and deliciously special
Of course, if you're baking it for the family you can omit the gin.
- For the cake:
- 225g soft margarine or butter plus extra for greasing
- 225g self-raising flour, plus extra for dusting
- 50g plain flour
- 225g golden caster sugar
- 4 large eggs
- zest 1 lemon
- For the drizzle:
- 6 tbsp Belvoir Elderflower Cordial
- 6 tbsp Gin
- For the icing:
- 150g icing sugar, sifted
- 2 tbsp Belvoir Elderflower Cordial
- 2 tbsp Gin
- yellow and white sprinkles (optional)
- Preheat the oven to 180C/160C (fan)/Gas Mark 4. Use plenty of margarine or butter to grease the insides of a two-litre bundt tin, then dust with a little flour.
- 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 one minute until it is pale and fluffy. Use a spatula to spoon it into the tin and level the surface.
- Bake for 30-35 mins or until risen and golden. Mix the drizzle 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.
- Sift the icing sugar into a medium bowl, add the cordial and mix to a smooth thick icing. Stir in enough gin to make the icing taste. Invert the cake onto a serving plate, then spoon the icing over. Sprinkle with yellow and white sprinkles to look like bubbles.
Belvoir Fruit Farms