Gin & Tonic Drizzle Cake features in The Modern Baker, a recipe book created by Phil Skinazi and Annie Herriot, members of the food development team at BaxterStorey. Celebrating the best of baking in the 21st century, The Modern Baker is used as a training tool to inspire chefs to expand their repertoire with a selection of unique, sweet and savoury bakes that will excite customers. The offering has seen sales increase by as much as 30% at some of BaxterStorey’s cafés and restaurants.
Ingredients
Cake
- 260g unsalted butter
- 260g golden caster sugar
- 150g whole egg
- 260g plain flour
- 15g baking powder
- 5 lemons, zested
- 160ml tonic water
- 100g gin
- 50g granulated sugar
Citrus crisps
- 1 lemon, very thinly sliced
- 1 lime, very thinly sliced
- Icing sugar for dusting
Method
- To make cake; cream butter and sugar, add egg slowly and emulsify. Sieve flour and baking powder and fold into butter mixture. Add lemon zest and tonic and mix well to combine.
- Pour mixture into greased and baking parchment lined 2lb loaf tin and bake in pre-heated oven at 170⁰C for 45 minutes.
- To make citrus crisps; place lemon and lime slices onto a silicone mat and bake at 80⁰C for 30 minutes. Remove from oven and dust with icing sugar. Return to oven and continue to bake until crisp. Allow to cool.
- Remove cake from oven and spoon or brush over gin and lastly sprinkle with granulated sugar.
- Allow to cool and decorate with the citrus crisps before serving.
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