Who doesn't love gin and cake!
This combo is truly a match made in heaven, Sara created this recipe using my favourite local made gin, Heather Rose from Heather Rose Spirits, a sweet floral gin with hints of vanilla and honey and packaged in the prettiest of bottles. It's perfect with tonic on a sunny day, mixing up a negroni and also in cake form with a cuppa tea.
- 225g butter
- 225g sugar
- 4 eggs
- 225g self raising flour
- 1tsp of baking powder
- 1 lemon, juice and zest
- 1tsp rose water
- pink food colouring
- juice of one small lemon
- 4 tbsp of Heather Rose Gin
- 80 grams of sugar
3 heaped dessert spoons of icing sugar
pink food colouring
Beat butter and sugar together using a standard or hand held mixer, beat until fluffy and pale. Add eggs one at a time and mix fully before adding the next. TIP: you can add a spoon of flour with each egg to avoid the mixture splitting.
Once the eggs are fully incorporated fold in the flour and baking powder. Transfer half of the mixture into a separate bowl, add rose water and pink colouring to one half of the mixture. Add lemon zest and juice to the other half.
Now lets create some marbling! Dollop spoonfuls of the two mixtures into the loaf tin in a random order to mix up the colours. Use a skewer or knife to gently swirl the mixture together.
Bake for 45minutes. Whilst your cake is baking....let's make the drizzle. Mix the lemon juice, sugar and Heather Rose Gin together. TIP: use a jug for easy pouring.
Test you cake is cooked by inserting a skewer or knife. If it comes out clean you're all baked. Now use your skewer to prick the cake all over. Pour your delicious drizzle evenly all over the cake, then leave to cool in the cake tin.
Last but not least, it's time to make your icing. Mix together your icing sugar, water and food colouring. Once your cake is cooled and removed from the tin, drizzle your pink icing all over the cake. Go wild!
Slice and enjoy!