Victoria Glass’ Gin and Tonic Cake


Team this trendy tipple with a gorgeous gluten-free cake and create the ultimate afternoon tea impresser. Founder of Victoria’s Cake Boutique and food writer, Victoria Glass’ Gin and Tonic cake recipe is simple to make and ready in just under an hour. Chin chin!

To make the cake:
110g of unsalted butter, soft
110g of caster sugar
2 eggs
110g of rice flour
1 tsp baking powder
5 limes, zest finely grated
30ml of gin
30ml of tonic water

To make the syrup:
125g of caster sugar
4 limes, juiced
15ml of gin
15ml of tonic water

To make the icing:
15ml of gin
15ml of tonic water
1 lime, juiced
50g of icing sugar, sifted

1 Preheat the oven to 180°C/gas mark 4. Grease and flour (with GF flour) a 22cm diameter savarin tin or a loaf tin will do the job
Whisk all the cake ingredients together until pale and fluffy and spoon the batter into the prepared tin smooth over the top and bake for 20 – 25 minutes, or until an inserted skewer comes out clean
3 In the meantime, put the syrup ingredients in a saucepan and stir over a gentle heat until the sugar has dissolved
4 Once the cake is out of the oven, leave it to cool for ten minutes before upturning on a wire rack. Place a sheet of greaseproof paper underneath the wire rack to catch any drips
5 Pierce the hot cake all over with a cake skewer and spoon over the syrup and leave it to soak in. Leave the cake to cool completely
Mix together the icing ingredients and drizzle over the cooled cake. Decorate with a little extra lime zest if you like and serve with a gin & tonic

Recipe courtesy of Victoria Glass for 

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