As we head outside to enjoy the beautiful spring sunshine, now is the perfect time to grab a picnic blanket, a few ginny cocktails and this boozy treat!
Gin and Tonic loaf Cake
1. Preheat oven to 180C, 350F or Gas Mark 4. Cream butter and caster sugar together until light, fluffy and pale. Crack in the eggs, and beat until combined. Fold in the flour, then add grated zest of both lemons.
2. Add the juice of 1 lemon and 4 shots of Napue Gin, then pour into a lined 1kg loaf tin. Bake in the centre of the oven for 45 minutes, or until a knife inserted into the centre of the cake comes out clean. Remove from the oven, and set aside while you make the drizzle.
3. Mix the remaining Napue Gin, sugar, tonic water and juice of 1 lemon in a bowl. Leave the cake in the tin and, whilst it’s still warm, prick the surface of the cake all over with a skewer, then poor over the drizzle.
4. Leave the cake to cool in the tin. It will look a bit messy, but as the drizzle soaks in and the cake cools, the sugar will crystallise to leave a crunchy topping.
3 large eggs at room temp
240g butter at room temp
240g caster sugar
240g self-raising flour
2 large lemons
10 25ml shots of gin
25ml tonic water (optional)
130g granulated sugar