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 Gin, 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.

Ingredients

• 3 heaped dessert spoons of icing sugar
• water
• pink food colouring

Method

Step One

Sara used our Bertazzoni Professional convection/fan oven. Pre heat the oven to 180 fan or 200 for conventional. Grease and line a 2lb loaf tin, our Masterclass loaf tins are great for this. 

Step Two

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.

Step Three

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. 

Step Four

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. 

Step Five

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. 

Step Six

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.

Step Seven

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!