Gin, Tonic & Elderflower Drizzle Cake

You will need…

For the cake

Soft margarine or butter plus extra for greasing

225g

Self raising flour, plus extra for dusting

225g

Plain flour

50g

Golden caster sugar

225g

Large eggs

4

Lemon zest

1

For the drizzle

Belvoir Elderflower Syrup Mixer

6 tbsp

Gin

6 tbsp

For the icing

Icing sugar, sifted

150g

Belvoir Elderflower Syrup Mixer

2 tbsp

Gin

2 tbsp

Method

1.

Preheat the oven to 180 oC/Gas Mark 4. Use plenty of margarine or butter to grease the insides of 2 litre tin, then dust with a little flour.

2.

Place the margarine or butter, flours, sugar, eggs and lemon zest in a large bowl, then use an electric whisk to whisk everything together for about 1 minute until it is pale and fluffy. Use a spatula to spoon it into the tin and level the surface.

3.

Bake for 30-35 mins or until risen and golden. Mix the drizzle syrup and gin together. Place the tin on a wire rack and use a wooden skewer to prick the cake all over, then spoon over the drizzle and leave to cool in the tin.

4.

Sift the icing sugar into a medium bowl, add the cordial and mix to a smooth thick icing. Stir in enough gin to make a coating icing. Invert the cake onto a serving plate, then spoon the icing over. Sprinkle with yellow and white sprinkles if liked.

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