Gin & Tonic Syrup Cake

Preparation time
10 mins
Cooking time
130 mins
Difficulty
Easy
Serves
10 people
Meal course
Baking
Posted by
Posted on
Gin & Tonic Syrup Cake

My inspiration behind this cake was simply combining 2 things I love, Gin + Tonic, and Cake.

I’m always trying to get more booze into my cooking (lol) and although I love cakes and baking I’m not a huge sweet tooth, so this delicious dessert covers all the bases. It’s sweet, but also savoury, and I swear it tastes EXACTLY like a G+T. Who said you can’t have your gin and eat it too? Enjoy!

 

2 medium-large Lemons
1 whole Continental Cucumber
4 large free-range Eggs
2 cups Self-raising flour
2 tsp Baking Powder
½ cup Almond Meal
1 ½ cups Caster Sugar
¼ cup Gin

G+T Syrup
1 cup Tonic Water
¼ cup freshly squeezed Lemon Juice
3 sprigs fresh Mint
1 cup Caster Sugar
¼ cup Gin (optional)

  1. Place the whole lemons into a small saucepan and cover with water. Bring to the boil and simmer for 60 minutes. Once cooked, discard the water and set aside to cool. Once cool, break open the lemons and carefully remove all the pips. You should be left with roughly 200gms of lemon flesh and skin.
  2. Pre-heat your fan-forced oven to 160c.
  3. Remove the seeds from the cucumber. Measure 200gms of de-seeded cucumber.
  4. Place the lemon and cucumber into the bowl of your food processor. Whiz for a few seconds till it’s a rough paste and then add all the other cake ingredients and whiz together just until a smooth batter has formed. Don’t over-process or the cake will be stodgy.
  5. Spray and line a loaf tin with baking paper and pour your batter into it. Bake for 55-60 minutes or until a skewer inserted into the middle comes out clean.
  6. Meanwhile, make the syrup by placing all the ingredients except the gin into a small saucepan. Bring to a boil over a high heat and simmer rapidly for 5 minutes. Once cooked, remove the mint and add the gin if using.
  7. When the cake is cooked, stab the top all over with a skewer and pour over the syrup - this step is easier with a hot cake and hot syrup. Leave to rest until cool and then eat with a big dollop of cream.

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