Today I had a go at a gin and tonic cake. I had a good browse online, looking at others' experiments. I made tiny gin and tonic mini cakes some years back using my beloved Annie Bell book, but they hadn't impressed me.
I started with a light lemon cake as the base -
225g caster sugar
zest of a lemon
225g self raising flour
a splash of milk.
As usual, I creamed the butter, sugar and zest together, added the eggs one at a time and the flour. It was a bit stiff so I poured in a splash of milk. I baked the cake in two 20cm round tins for 25 minutes at 180 degrees C.
Then I made the syrup. I wanted that quinine taste of tonic and a good splash of gin. however, i only had the VERY nice gin I was bought for Christmas, so I was a little more stinting that I would be if it had been cheaper stuff.
100ml tonic water
100g caster sugar
juice of 1/2 the lemon
I simmered the tonic and the sugar together until the sugar had dissolved and the liquid had about halved. I added the lemon and the gin - it smelled lovely! I brushed the syrup across the warm cake very liberally as it came out of the oven and left it to cool.
For the icing, I wanted a nice smooth white butter cream with a gin kick.
250g icing sugar
I beat the butter until it was white, added the icing sugar and drizzled in the G&T syrup I'd got remaining after brushing the cakes. It was too mild so i added another 25ml of gin. It's still to mild - you get a lovely juniper whiff as you smell it but the taste is just a lemon and something. You'd not guess G&T. I'm having another go with more gin in the icing. Just as soon as I have a cheaper brand of gin to play with.