Tuesday, November 1, 2011
Gin and Tonic Cake with a Twist of Lemon
Ok so these photos don't really do this cake justice but OMG you have GOT to make this. Delicious, divine, moist, yummy, lemony are just a few words to describe this cake. This recipe is from Julie Le Clerc's fantastic new cookbook called 'Favourite Cakes'. There are so many recipes I want to try from this book it's hard to pick one to make so no doubt over the next few months you will see quite a few cakes from here. I served slices of this with some of the lovely, creamy Kapiti lemon meringue yoghurt which went with it perfectly...much better than cream I thought.
Gin and Tonic Cake with a Twist of Lemon (Julie Le Clerc)
125g butter, softened
1 c caster sugar
1/2c sour cream
finely grated zest of 2 good sized lemons
1 c flour
1 tsp baking powder
Preheat the oven to 170C and grease and line with baking paper a 12 x 22cm loaf tin.
Cream the butter and sugar until pale and creamy. Add the eggs one at a time and beat well after each. Beat in the sour cream followed by the zest.
Sift the flour and baking powder over the creamed mixture and stir to combine. Bake about 50-60 mins. Stand in the tin for 15 mins before removing to a wire rack to cool completely. Pour the hot syrup over the cool cake.
Gin and Tonic Syrup
1/2 c tonic water
juice of the 2 lemons
1/2 c white sugar
1 lemon finely sliced
Combine the tonic water, lemon juice and sugar in a pot. Bring to the boil, then turn down the heat and simmer about 3-5mins until syrupy.
Add the lemon slices and simmer for 2 mins more. Remove from the heat and stir in the gin.