GIN AND TONIC CAKE

Gin and Tonic Cake

4 eggs, weighed in their shells

equal weight of:

butter

caster sugar

self-raising flour

2 lemons

8-10 shots of your favourite Gin

dash tonic water

150g granulated sugar

Preheat the oven to 180°C (or 165°C for a fan oven). Weigh the eggs in their shells, then weigh out the same amount of butter and caster sugar, and cream together until light, fluffy and pale. Crack in the eggs, and beat until combined. Sieve in the flour, mix again, then grate in the zest of the lemons. Add the juice of 1 lemon and 3-4 shots of Gin, then pour into a lined 1kg loaf tin. Bake for approximately 45 minutes.

Remove from the oven, and set aside to cool. Combine the sugar, Gin, tonic and remaining lemon juice in a bowl. Prick the surface of the cake with a fork, then pour over the drizzle.