Gin is quite popular at the moment. But if you want a different taste of gin, this might be an option. It is a bit of work, but the taste is worth it. The inspiration comes from BBC good food.
for the cake:
- 250 gram butter
- 325 gram brown sugar (200 gram for the cake and 125 gram for the syrup)
- 4 eggs
- 250 gram self raising flour
- 75 gram natural yoghurt
- the juice of two limes (keep the juice from every lime apart)
- 75 ml gin (50ml for the cake and 25 ml for the syrup)
- 150 ml tonic water
- some crushed juniper berries
for the icing:
- 200 gram butter
- 400 gram icing sugar
- 2 tablespoons of milk
- zest of the limes
for the cake:
- preheat the oven at 180°C and greese two cake tins (20cm).
- Melt the butter and add 200 gram of the brown sugar. whisk all the time.
- Add the eggs one by one, and continue whisking all the time.
- Add the flour.
- Mix the yoghurt with 50ml of the gin and the juice of one lime.
- Add this to the cake mix.
- Split the mix between the 2 cake tins, and let it bake for 35 minutes.
for the syrup:
- Put the tonic water, the remaining sugar, the crushed juniper berries and the juice of the second lime in a pan and heat it until the sugar has melted.
- Bring it to boil, and let it boil for about 10 minutes.
- Let it cool down for a few minutes and then add the remaining gin.
- When the cake is ready, remove it from the oven and let it cool down for 5 minutes.
- Then prick it all over with a fork or a skewer, and spoon the syrup over the cake.
- Let it cool down completely.
for the cream:
- melt the butter in a pan.
- Add the icing sugar slowly while beating all the time.
- At the end, add the milk and the zest of the limes.
- place one of the cakes on a plate, and cover with one third of the cream.
- Put the second part on top, and cover also with one third of the cream.
- Put it in the refrigerator for half an hour, and then cover the sides with the rest of the cream.
- You can decorate with lime ice, cucumber, zest, or anything gin-like you may imagine.