This Gin and Tonic Cake by Best Recipes is the perfect treat for a cocktail night or tipsy late lunch! Combines all the aromatic flavours of a G and T with a gin soaked sponge and creamy, lime icing - a boozy, divine cake!
250 grams butter, softened
2 ½ cups flour, self-raising
1 ⅓ cups caster sugar
1 cup almond meal
1 tsp lime zest
2 Tbs lime juice
1 cup milk
½ cup tonic water
¼ cup gin
⅔ cup caster sugar
2 limes, thinly sliced
250 grams cream cheese, softened
100 grams butter, softened
1 tsp lime zest
1 tsp lime juice
1 cup icing sugar
1. Preheat oven to 160C/140C. Grease two, 7cm-deep, 20cm (base) round cake pans. Line base and sides with 2 layers of baking paper.
2. Using an electric mixer, beat butter, flour, caster sugar, almond meal, eggs, lime zest, lime juice and milk on low speed for 1 minute, or until just combined. Beat on high speed for 4 minutes or until mixture is creamy. Divide batter between prepared pans. Level top. Bake for 50 minutes or until a skewer inserted into the centre of cakes comes out clean.
3. Gin and tonic syrup: Combine tonic, gin and caster sugar in a small saucepan over low heat. Stir for 2 to 3 minutes or until sugar has dissolved. Increase heat to medium. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until thickened. Using tongs, dip limes slices one at a time into syrup. Allow any excess syrup to drain off before transferring to a wire rack set over a baking tray to cool.
4. Remove cakes from oven. Prick cakes all over with a skewer. Pour remaining hot syrup over hot cakes. Stand cakes in pans to cool completely.
5. To make the frosting, using an electric mixer, beat cream cheese, butter, lime zest and juice until pale and creamy. Gradually add icing sugar, beating until well combined.
6. To assemble the cake, place 1 cake on a plate. Spread with 3/4 cup frosting. Top with remaining cake. Spread top and side of cake with remaining frosting. Arrange lime slices on cake. Serve and enjoy this tipsy cake!