Gin and Tonic Loaf cake - recipe
I first made this Gin and Tonic Loaf cake six years ago, when Petal + Peach wasn’t even a blip in my mind. In fact, six years ago I wasn’t a wonderful baker (even though I enjoyed it immensely!) and that was another reason I loved this recipe so much! Despite how average I was at baking, this cake was so easy to prepare and completely sublime in it’s moist zesty-ness.
Good quality bakeware is important so invest in an excellent loaf tin like this Williams Sonoma non-stick loaf tin. The heavy duty nature of this tin means heat is distributed around your loaf evenly, preventing your edges over browning and drying out before the inside of your cake is cooked. Its durable nature means this is an investment piece and something that will remain with your family for generations.
Makes 1 loaf cake
250g grass-fed butter softened to room temperature
1 1/4 cups caster sugar
3 eggs, at room temperature
2 cups plain flour
3 teaspoons baking powder
1/2 cup buttermilk
2 tablespoons finely grated lime zest
2 tablespoons finely grated orange zest
1 teaspoon very finely chopped rosemary (optional)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Gin and Tonic syrup
200ml tonic water
75g caster sugar
30ml of your favourite Gin
1 teaspoon lime juice
Gin and Tonic drizzle
250g icing sugar, sifted
2 tablespoons tonic water
1 tablespoon of your favourite gin
Preheat oven to 140 degrees Celsius and using spray on vegetable oil and plain flour, line the interior of your Williams Sonoma Loaf Tin . I recommend this high quality tin as it distributes heat evenly preventing over browning of the edges of your loaf.
In the bowl of a mixer, beat your room temperature butter until it becomes pale white. Depending on the power of your appliance this may take up to six minutes. Add your sugar and continue to beat for a further 2 minutes.
Once combined, lower your machine speed to medium and add your eggs. Beat until completely combined and then turn off the appliance and remove the bowl from your mixer.
Using a spatula, carefully fold in your sifted flour and baking powder, buttermilk, lime and orange zest, finely chopped rosemary, cinnamon and nutmeg until just combined
5. Carefully pour your batter in to your prepared loaf tin and bake for one hour and fifteen minutes. Please note that ovens can vary significantly and this time is based on my own domestic oven. You should test the cake prior to removing it from the oven and once done, the cake will appear slightly golden and spring back when lightly touched. Additionally, an inserted skewer will come out clean. This cooking time may vary by up to 15 minutes depending on the quality of your oven.
6. While your cake is cooking, commence making your syrup by combining the sugar, lime juice and tonic water in a small saucepan and placing over a medium heat. Allow this to come up to a simmer and reduce by half. Once reduced turn off the heat and add in the gin. Keep this mixture warm as you need to pour this over your cake as soon as you remove it from the oven.
7. Once your cake is cooked, use a wooden skewer to poke 30 holes. Go right down the cake until you hit the base of your tin. Pour over your hot syrup and allow the cake to cool in the loaf tin.
8. Once cool, remove from the loaf tin and stand on a wire rack.
9. To make the Gin and Tonic drizzle simply combine sifted icing sugar, tonic water and gin until it forms a thick paste. Pour this paste over your cool cake and allow it to drip decadently down the sides.
10. Decorate with dehydrated orange slices, fresh berries, edible flower petals, petite blooms and gold leaf.