Gluten-free Gin and Tonic Cake

by intolerantgourmand Email Print

Preheat the oven to 180c, gas 4 and grease and line a loaf tin with baking paper.

Place the dairy-free butter and sugar in a large bowl, and beat until light and fluffy with a whisk. Then add the eggs 1 at a time, beating well each time.

Gently fold in the gluten-free flour, baking powder and lime zest, and also the gin. Then turn out into the prepared tin and place in the oven to bake for around 1hour or golden and slightly springy to touch.

Whilst the cake is baking, you can make the sugar syrup.

In a small pan, add the caster sugar and tonic water and heat gently until the sugar dissolves, remembering to stir frequently so the sugar doesn’t burn.

Once the sugar has dissolved, turn the heat up so the mixture boils for 1 minute before removing from the heat.

Take out 2 tbsp of the mixture and place in a small bowl, along with 2 tbsp of gin and stir. Then add the icing sugar and mix until smooth

When you remove the cake from the oven, poke holes in the top with a skewer before drizzling the mixture over the cake. Then leave cake to cool in the tin.

To make the icing, add the icing sugar and remaining 2 tbsp gin in a small bowl and mix until smooth.

Remove the cake from its tin, pour over the icing, then sprinkle over the lime zest.

Leave to set before serving......... if you can wait that long!

Enjoy!