Culinary Corner: Cunard’s Gin & Tonic Drizzle Cake

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.

INGREDIENTS

• 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

METHOD

• 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.