Mini Gin & Tonic drizzle cakes

Mini Gin & Tonic drizzle cakes
Who doesn’t love a slice of drizzle cake covered by a slather of zingy lemon icing with a nice cup of tea. Being gin lovers ourselves we just couldn’t resist finding out how to bring a G&T into the drizzle cake equation.  Well, we weren’t disappointed and we can honestly say we are now converted to a new level of drizzle cake.  We chose a standard gin for the drizzle and icing but have fun experimenting with your own gin collection. 
 
The key to this drizzle cake is using one of these mini loaf tins which are perfect for individual portions and totally cute too (never thought we’d say that about a piece of bakeware but…).  The tin has 12 individual sections, each with its own removable base so it’s really easy to remove each cake. 
 
Now who said you couldn’t have a G&T before 5pm?
 

What You Need

Tip: The drizzle must be poured over the cakes while they are still warm from the oven

 

For the cake mixture

  • 200g butter
  • 180g caster sugar
  • 200g plain flour
  • 2 level tsp baking powder
  • 1 lime zested
  • 3 medium sized eggs
  • 50g ground almonds
  • Pinch salt

For the drizzle

  • 50g caster sugar
  • 3 tbsp gin
  • 3 tbsp tonic

For the icing

  • 150g icing sugar (sifted)
  • Juice of 1 small lemon
  • 2 tbsp gin

 

Method

  1. Pre-heat the oven to 180c fan. 
  2. To make the cake batter cream the butter and sugar together for a minute or so in a mixer. Add the lime zest and carefully add the eggs one at a time. You don’t want to over beat the mixture. 
  3. Fold the sifted flour, baking powder and salt into the cake mixture and then mix in the ground almonds. 
  4. Divide the mixture evenly between the cake slots. 
  5. Bake for approx 20 mins.
  6. Meanwhile make the drizzle syrup by mixing the caster sugar, gin and tonic together. 
  7. Once the cake loaves are out of the oven poke each one a number of times with a cake tester and then pour some drizzle over each cake. You want to avoid soggy cakes so don’t over pour the drizzle – a teaspoon or so over each cake should do it.
  8. To make the icing, mix together the sifted icing sugar, lemon juice and gin to make a smooth paste. You want it semi runny. The balance of lemon juice v’s gin is down to your personal preference on how ‘ginny’ you want it.
  9. Drizzle the icing over each cake and decorate with a cut of lemon or lime. Leave to set before removing from the baking tin.

Chin chin! x

If you enjoyed this you might enjoy our coconut lime and passionfruit tart