Gin and Tonic Cake

Serves 20 to 25

Ingredients:

For the Gin and Tonic Cakes:

• 415g butter, diced and softened
• 660g (3 cups) caster sugar
• 13 eggs
• 25ml (1 Tbsp + 2 tsp) gin
• 25ml (1 Tbsp + 2 tsp) tonic water
• Finely grated zest of 2 lemons and 2 oranges
• 420g (3 cups) flour
• 17g (1 Tbsp + 1 tsp) baking powder

For the Gin and Tonic Syrup:

• 180ml (¾ cup + 2 Tbsp) gin
• 50ml (3 Tbsp + 1 tsp) tonic
• 250g (1⅓ cups) sugar
• Finely grated zest of 2 lemons

For the Gin and Tonic Drizzle:

• 380g (2 cups) icing sugar, sieved
• 1 tsp lemon zest
• 35ml (2 Tbsp + 1 tsp) gin
• 35ml (2 Tbsp + 1 tsp) tonic
• 20ml (1 Tbsp + 1 tsp) extra light olive oil or canola oil

For the Sugared Fruit:

• Selection of fresh small fruits with skins on (e.g., small mandarins, kumquats, grapes, fresh figs, fresh cranberries, kiwi berries)
• Small citrus leaves, if possible
• 1 egg white, lightly whisked
• 210g (1 cup) caster sugar

Instructions:

For the Gin and Tonic Cakes:

1. Preheat the oven to 180 degrees Celsius. Lightly grease one 25cm round cake tin and one 17cm round cake tin with baking spray or additional butter.
2. In an electric mixer, beat the butter and sugar until pale and creamy.
3. Lightly beat the eggs in a jug and pour them into the mixer bowl while it’s running. Add gin, tonic, and zest and beat to combine.
4. Pour the mixture into a large mixing bowl. Sift flour and baking powder into the bowl and fold the ingredients together.
5. Pour the batter into the prepared tins, aiming for similar depths.
6. Bake the smaller cake for 40 to 50 minutes and the larger cake for 50 to 60 minutes, or until skewers inserted come out clean.
7. Let the cakes rest for 5 to 10 minutes on a cooking rack.
8. While the cakes are still warm and in the tins, pour cold gin and tonic syrup over them, ensuring an even coating. Cool and remove from tins.

For the Gin and Tonic Syrup:

1. Place gin, tonic, sugar, and zest into a small saucepan over low heat.
2. Stir until sugar dissolves.
3. Increase heat and gently boil for 5 minutes or until a light syrupy consistency is achieved.

For the Gin and Tonic Drizzle:

1. Place all ingredients into a bowl and whisk until smooth.

For the Sugared Fruit:

1. Wash and dry all fruit and leaves.
2. Brush fruit and leaves with egg white, then coat with sugar.
3. Set fruit aside at room temperature for at least two hours or overnight before decorating the cake.

Assembling the Cake:

1. Trim the bases of the cakes if necessary to make them even in height. Place the larger cake on a cake stand or plate. Center the smaller cake on top.
2. Pour the gin and tonic drizzle over the top cake, letting it drizzle onto the second cake. Spread the drizzle to form a thin layer over both cakes.
3. Let the drizzle dry for an hour before decorating with sugared fruits.
4. Place sugared fruits decoratively on the top cake and around the top edge of the bottom cake.

Note: This cake is designed for grown-ups and can be enjoyed as an afternoon treat with tea or served as dessert with whipped cream.

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