London Dry G&T Cake

G&T Syrup

  • 150ml Tonic Water
  • 100g Caster Sugar
  • 30 crushed Juniper berries



  • 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



  1. 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.
  2. 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.