Everyone has one great romance, a love that lasts a life time. Mine is Gin and Tonic . . . I adore it. My second great love is cake. I thought it would be fabulous to combine the two.
This is a fabulous loaf cake that has the real crunch to offset its lightness.
What you need to recreate the magic :
4 eggs – weigh them as you will then need the same weight again of
- caster sugar
- self-raising flour
- 2 lemons ( make sure you scrub them, then zest the skins and squeeze out the juice into a little pot)
- 8-10 shots of Bombay Sapphire ( or any other gin, but Bombay is my fave)
- Splash of tonic water (and again I prefer Schweppes )
- 150g granulated sugar
Set your oven to 180C and let your ingredients get to room temperature.
As I said before you need to weigh your eggs and then measure out the same amount of butter and caster sugar. Pop them in your bowl, roll up your sleeves and cream ’em together until they are pale and fluffy. When its all a nice pale yellow crack your eggs in one at a time and beat them in. Once you have it all combined you can sift in your flour and add your lemon zests.
Now for the tasty bit, add in one lemon worth of juice and 4 shots of gin. Give it a good stir to get the delicious goodness all the way through. I like to take my life in my hands at this point and taste the batter.. living dangerously with raw eggs … but it gives me an inkling if it needs more gin or not. Then fold it into your loaf tin and pop in the oven for 45 minutes or until your you can stab it without getting batter on your knife