Recipe for a G&T cake.

Personally, I am a gin and tonic girl.  I like nothing better than relaxing with a g&t at the end of the working day.  So I have been really looking forward to having a go at making a gin and tonic cake using some NFTH gooseberry gin liqueur.  Follow the recipe below and you will not be disappointed with the results.  The cake is very moist and flavoursome.  As it is made with natural yogurt the cake will keep for a while in a sealed container.

G & T Cake


225g butter, at room temperature 

275g golden caster sugar

Finely grated zest and juice from 2 lemons

3 large beaten eggs

210g natural yogurt

330g self raising flour

100ml NFTH gooseberry gin liqueur 

100ml tonic water

150g granulated sugar, plus 2 tbsp for sprinkling


Preheat oven at 160/140 fan.  Grease 150cm x 30cm cake tin and line with baking parchment.

Put the butter and golden caster sugar into a large mixing bowl.  Add the lemon zest and then mix by hand or whisk together.

Add the eggs and yogurt to the bowl, then give the mixture another quick whisk.  Then add the floor and gently bring the whole mixture together.
Spoon the mixture into the lined cake tin and bake for approximately 45 minutes or until an inserted skewer comes out clean.
Allow to cool for 10 minutes in the tin.  Meanwhile put 100g of granulated sugar into a pan with the gin, tonic and lemon juice.  Put the pan on a medium heat and bring the mixture to a boil, then let it bubble for 3-4 minutes until the sugar has dissolved.  Take it off the heat.
Using a fork, poke lots of holes in the top of the cake and then spoon the mixture over the top of the cake.  
Finally, sprinkle a couple of tablespoons of granulated sugar over the top of the cake, remove it carefully from the tin and leave it on a wire rack to cool.
Tip: I didn't pour all of the liquid over the top of the cake because i didn't want it too moist or sponge like.