London Dry G&T Cake
G&T Syrup
- 150ml Tonic Water
- 100g Caster Sugar
- 30 crushed Juniper berries
Cake
- 300g soft butter
- 300g Golden Caster Sugar
- 40 Juniper Berries, finely crushed
- Grated zest of 1 lemon and 1 lime
- 6 Eggs
- 300g Self Raising Flour
- 1 tsp Baking Powder
G&T Curd
- 40ml Dry Gin
- 250g Lemon Curd
Lemon & Lime Butter Cream
- 200g soft butter
- zest and juice of 1 Lemon and 1 Lime
- 450g Icing Sugar
Method
- Place tonic water, sugar and crushed juniper berries in a heavy bottom pan, bring to the boil and then simmer until liquid is reduced by half. Leave to cool, strain out the berries and add the 30ml Gin. Set aside.
- Grease and line 2 x 7 inch baking tins. Cream the butter and sugar until light and fluffy, then add the finely crushed juniper berries and zest of the citrus fruit. Add the eggs one at a time and beat them into mixture, then gently fold in the sifted flour and baking powder. Bake for 25-35 minutes at 170 C.