Gin. And cake. Need we say more?
This delectable Cunard recipe sees Head of Culinary Development Gareth Bowen take inspiration from the citrus botanicals of the Queen Victoria gin to create a light and flavoursome drizzle cake that’s perfect for an afternoon treat.
- 200 g Unsalted butter, plus extra to grease
- 200 g Caster sugar
- 4 Medium eggs, room temperature and beaten
- 200 g Self Raising flour
- ½ tsp Baking Powder
- Finely grated zest of 1 lime
- 75 ml Cunard 3 Queens gin
For the syrup and topping
- 125 g caster sugar, plus extra to sprinkle
- 125 ml tonic water
- 3½ tbsp. Cunard 3 Queens gin
- 2 limes, cut in half through their length and sliced into 3mm semi-circle
- 100 g icing sugar
- Preheat oven to 180°C (160°C fan). Grease and line base and sides of a 900g (2lb) loaf tin with baking parchment. In a large bowl beat butter and sugar with a handheld electric whisk until light and fluffy – about 5 minutes.
- Gradually add the eggs, beating well after each addition.
- Fold in the flour, baking powder and lime zest, followed by the gin. Spoon into prepared tin and bake for 45min or until a skewer inserted into the centre comes out clean.
- Meanwhile, make the sugar syrup: gently heat the caster sugar and tonic water in a small pan, stirring often, until the sugar dissolves. Turn up heat and boil for 1min. Spoon 2tbsp of the syrup into a small bowl and mix in 2tbsp of the gin (this mixture will then be used to soak the loaf later). Set pan of remaining syrup aside.
- As soon as the loaf comes out of the oven, poke holes into the top with a skewer and drizzle over the reserved syrup/gin mixture. Cool loaf on a wire rack.
- To make the candied lime slices reheat the remaining sugar syrup in its pan until boiling, then add the lime slices. Simmer for 5-10 min until the slices are translucent. Lift out slices with a slotted spoon on to baking parchment, then sprinkle both sides of the lime slices liberally with caster sugar. Leave to dry.
- Make icing by mixing together icing sugar with remaining 1½ tbsp gin added to syrup. Remove cooled loaf from tin, transfer to a board and peel off parchment. Pour over icing and decorate with the dried candied lime slices. Leave the cake to set before serving.