21 February, 2020
Gin & Tonic Traybake
You know when it’s getting towards the end of a half term holiday and your gin consumption has increased??? This is the recipe for you….. a cake with lots of added gin! Thank me later parents!
Ingredients for the cake
- 400g Stork Margarine
- 400g Caster Sugar
- 400g Self Raising Flour
- 8 medium eggs
- Zest of 1 Lime
Ingredients for the drizzle
- 75g Caster Sugar
- 75ml Gin
- 75ml Tonic
Ingredients for the buttercream
- 250g Unsalted Butter
- 500g Icing Sugar
- 4 tbsp Gin
Instructions:
- Preheat the oven to 180*C/160*C fan assisted and line a 9 x 13 inch traybake tin with baking parchment.
- In a freestanding mixer beat together the margarine and sugar until light and fluffy.
- Add the eggs, flour and lime zest and beat until smooth.
- Pour the mixture into the tin and bake in the oven for approximately 50 minutes, until baked through.
- In a small pan heat the sugar, gin and tonic over a medium heat until the sugar has dissolved and the mixture has reduced. This is the drizzle!
- Carefully prick the top of the warm cake with a skewer or fork. Pour the drizzle over the cake. Leave the cake to cool fully in the tin.
- To make the buttercream beat the butter on its own for a few minutes to loosen it. Add the icing sugar and beat until smooth. Add the gin 1 tbsp at a time and beat until combined.
- Spread the buttercream over the top of the cooled cake and decorate with lime zest and sprinkles.
Enjoy!
Recipe adapted from www.janespatisserie.com