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Enjoy your favourite gin cocktail in the form of a cake, with this gorgeous gin and tonic cake recipe. It has all the aromatic flavour of a glass of ‘G&T’, with juniper and lime-flavoured sponges soaked in a gin and tonic syrup, a fluffy lime cream filling and a sweet gin icing. Topped off with candied lime slices, this is a boozy cake that is sure to impress. See method
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Tip: For a simpler decoration on top of the cake you can leave off the candied lime slices. Make the syrup and cakes as above. Fill and ice, then grate over the zest of a lime before serving.
Freezing and defrosting guidelines
The sponge cakes (without filling or icing) will keep in an airtight container for up to 3 days or can be frozen for a future occasion. Freeze the cakes only. Bake according to the recipe but stop before adding decoration. Allow to cool completely. Wrap in clingfilm and foil to prevent freezer burn and freeze for up to 3 months. Loosen the foil and clingfilm but leave to defrost still wrapped at room temperature for several hours before serving.
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