Shortcross Gin & Tonic Cake
The festive season is fast approaching with only four more weeks until Christmas Day!
Why not break away from tradition this year and instead of baking a Christmas Pudding for dessert, bake a Gin & Tonic Cake using one of Northern Ireland’s award-winning gins – Shortcross Gin.
Have a look at the recipe below and share your photos with us on social media tagging @Food_NI.
- 250g Abernethy salted butter
- 325g golden caster sugar
- 4 Cavanagh eggs
- 250g Mortons self-raising flour
- 75g Clandeboye natural yogurt
- 2 juicy limes (juice only)
- 75ml Shortcross Gin
- 150ml tonic water
- 1 tsp juniper berries, lightly crushed
- 200g Abernethy Butter (softened)
- 400g icing sugar
- 2 tbsp Dale Farm milk
- zest of 3 limes (leftover from cake ingredients)
- 1 lemon ( zested then cut into slices/wedges to decorate)
- 1 lime (cut into slices/wedges to decorate)
- Heat the oven to 180C/160C fan/gas mark 4 and grease and line 2 x 20cm cake tins.
- Using an electirc mix, beat together the butter and 200g of the sugar until pale and fluffy, for around five mins.
- Add the eggs one by one, making sure they are fully incorporated before adding the next one.
- If the mixture looks like it might split, add a tablespoon of your flour, then fold in the rest of the flour.
- Mix the natural yogurt with the juice of one of the limes and 50ml of the gin, then add this to the cake mixture to make a thick and silky mixture.
- Split the mixture between the cake tins and bake for 35 mins until a skewer comes out clean.
- Put the remaining sugar, tonic water, juniper berries and juice of one lime into a saucepan over a medium heat.
- Once the sugar has dissolved, bring to the boil and cook for 5-7 mins, until it’s a thick syrup.
- Cool for 5 mins, strain then pour in the remaining gin and set aside.
- Once the cake is out of the oven, allow to cool for 5 mins, then prick all over with a skewer, then pour the syrup mix over both of the cakes.
- Allow to cool completely in the tin.
- To make the buttercream, beat the butter until soft, then add the icing sugar, a little at a time.
- Once fully incorporated, add the milk and the zest of the limes.
- To assemble, place one of the cake layers on a cake board and cover with 1/3 of the buttercream then set the second layer on top.
- Cover in a thin coat of icing then put the cake in the fridge for 30 mins to firm up – this will make it easier to get the rest of the icing on smoothly. Use the remaining buttercream to cover the top and sides of the cake.
- To decorate, mix the lemon zest with the sugar and drip over the cake.
- Finish off by adding the slices/wedges as decoration on the top.