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Gluten-free Gin and Tonic Cake
EasyFairly cheap
If you're a fan of G&T and also of cake, but need it to be gluten-free and dairy-free, then we've got the perfect cake for you!
This beauty is moist, light, and tastes amazing!
Prep.
Cook.
Ready In
30m
Category:
Ingredients
For 8 Person(s)
For the cake:
- 200 g dairy-free butter + a little extra for greasing
- 200 g golden caster sugar
- 4 large eggs - beaten
- 200 g gluten-free self-raising flour
- 0.5 tsp baking powder
- 1 lime zest
- 75 ml Bombay Sapphire gin
For the syrup:
- 125 g golden caster sugar
- 125 ml tonic water
- 4 tbsp Bombay Sapphire gin
- 200 g icing sugar
- 1 lime zest
Gluten-free Gin and Tonic Cake Directions
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!
Recipe notes
It's no secret that I love baking. I find it really therapuetic, and after the heartache of the last few weeks, I've been doing a lot baking to help get us all smiling again!
I first started experimenting with this particular recipe for a friend's wedding last year.Our present to her and her new husband was to make her wedding cake, and one of the tiers was this G&T cake. (You can see a picture of the finished cake on my instagram)
After a few tweaks, the recipe was exactly as I wanted it, and actually, on the night, was one of the first tiers to be eaten. There was hardly any cake left by the end of the night, which is always a good sign!
I've been asked many times since the wedding to share my recipe, so here it is.
This cake is perfect for celebrations, or simply just because, and it's easy to make too!
And if that isn't enough, it's also gluten-free and dairy-free too, which is an added bonus!
So, what are you waiting for? Go on then.... bake!
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If you're a fan of G&T and also of cake, but need it to be gluten-free and dairy-free, then we've got the perfect cake for you!
This beauty is moist, light, and tastes amazing!
Ingredients
For 8 Person(s)
For the cake:
- 200 g dairy-free butter + a little extra for greasing
- 200 g golden caster sugar
- 4 large eggs - beaten
- 200 g gluten-free self-raising flour
- 0.5 tsp baking powder
- 1 lime zest
- 75 ml Bombay Sapphire gin
For the syrup:
- 125 g golden caster sugar
- 125 ml tonic water
- 4 tbsp Bombay Sapphire gin
- 200 g icing sugar
- 1 lime zest
Gluten-free Gin and Tonic Cake Directions
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!
Recipe notes
It's no secret that I love baking. I find it really therapuetic, and after the heartache of the last few weeks, I've been doing a lot baking to help get us all smiling again!
I first started experimenting with this particular recipe for a friend's wedding last year.Our present to her and her new husband was to make her wedding cake, and one of the tiers was this G&T cake. (You can see a picture of the finished cake on my instagram)
After a few tweaks, the recipe was exactly as I wanted it, and actually, on the night, was one of the first tiers to be eaten. There was hardly any cake left by the end of the night, which is always a good sign!
I've been asked many times since the wedding to share my recipe, so here it is.
This cake is perfect for celebrations, or simply just because, and it's easy to make too!
And if that isn't enough, it's also gluten-free and dairy-free too, which is an added bonus!
So, what are you waiting for? Go on then.... bake!
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