Jennifer Johnston’s St Clements Gin & Tonic Cake
As my friends know well, I will choose gin over any spirit, love citrus fruits and love cake. What could be better than all three in one bake! This is a relatively simple loaf cake, that can be adapted to taste and made using little equipment. I use Malfy or Tanqueray orange gin, and lemon slices on the top, but you could just as easily add plain or lemon flavoured gin, or rhubarb gin and some freshly grated ginger instead of the lemon zest. Serve with a gin and tonic made from the gin that’s in the cake.
3 large eggs
250g butter softened
250g caster sugar
250g self-raising flour (extra fine if you can find it)
2 large lemons
A splash of freshly squeezed orange juice
200ml orange Gin (I use Malfy blood orange)
25ml tonic water (I recommend Fever Tree)
130g granulated sugar
Preheat the oven to 180C/350F/Gas Mark 4
Cream the butter and caster sugar together until light and fluffy
Add the 3 eggs and beat until fully combined
Add the flour gradually until fully combined
Slice one of the lemons in half and put aside 3 thin slices of lemon for decoration
Add the zest of both lemons, juice of 1 lemon, a splash of orange juice and 100ml of gin and mix until the fully combined and smooth
Pour into a 1kg loaf tin lined with greaseproof paper, lay the 3 lemon slices on top of the mixture and bake in the centre of the oven for 45 mins or until a skewer comes out clean
Mix 100ml of gin with the granulated sugar, tonic water and juice of 1 lemon
Leaving the cake in its tin, and whilst it is still warm, use the skewer to poke holes into the surface of the cake, the pour over the drizzle.
Remove the cake from the tin but keep the greaseproof paper on it whilst it cools on a rack. Once it is cool, the drizzle should crystallise and the top be slightly crunchy.
Serve with a gin and tonic!