Gin & Lemon Drizzle Cake

Dish Magazine – Issue 102

This is a very unassuming-looking cake but it packs a lot of flavour. It’s very easy to make and keeps well for several days.

I’m a big fan of a gin and lemons so this was always going to be a dish to make from this months Dish magazine. The cake was beautifully soft and moist and the flour could easily be substituted for gluten free flour making this cake suitable for those on a gluten free diet. The gin and lemon drizzle was strong but not overpowering and the cake was quick to make and get into the tin. Definitely one I will make again.

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Cake Ingredients

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Drizzle Ingredients

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Equipment

Grease a 20cm loose-based cake tin and line the base and sides with baking paper.

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Equipment Instructions

1. Preheat oven to 160°C regular bake
2. Place lemon peel and 50 g sugar in mixing bowl then grate 10 sec/speed 10. Scrape down sides of mixing bowl with spatula then grate again 10 sec/speed 10. Scrape down sides of mixing bowl with spatula.
3. Add 130 g sugar, vegetable oil, yoghurt, gin and eggs then mix 20 sec/speed 5.
4. Add flour, almond meal, sea salt and baking powder then mix 15 sec/speed 5. Scrape down sides of mixing bowl with spatula then mix again 15 sec/speed 5. Transfer batter to prepared tin and bake for 45-50 minutes (160°C) until golden and firm and a skewer inserted in centre comes out clean (see tip). Meanwhile, clean mixing bowl.
5. Place the hot cake tin on a baking tray to catch any leakage.
6. Stir the gin, sugar and lemon juice together in bowl.
7. While cake is still warm, poke holes in the hot cake with a skewer and gradually spoon the sugary mixture all over. It won’t immediately soak in and will pool around the edges and set to a lovely crackle on top.
8. Leave to cool completely in the tin before cutting.

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Hints & Tips

If the cake is browning too quickly in the oven, cover with foil and continue baking until a skewer inserted in centre comes out clean.