Gin and lemon cake

I love cocktails with gin. Well, I used to. Since my pregnancy and now that I am breastfeeding, I haven’t been enjoying a cocktail like, FOREVER! That’s when our Spiritasty experiments become essential! I got inspired by a “bundt cake made with water” by Chiarapassion. I love bundt cakes because they are so big they are the best to share, but when I saw water in the recipe I immediately thought: huh huh…water? NO way. This could be soo Spiritasty!

And here I was, experimenting my first gin and lemon cake, making a few changes to the original recipe here and there (thanks Enrica this was really inspiring!) and well, guys, I killed it! Perfect cooking time, this cake came out incredibly moist and fluffy with lemon flavour and the right fragrance of gin, plus a very tasty glaze…  Mmm… and it was so easy, now I have to make another one!

 

Gin and Lemon Cake

Ingredients (for a bundt pan of Ø 22cm) :

for the cake

  • 220 g of flour
  • 200 g of white sugar
  • 3 eggs
  • 110 g of sunflower oil
  • 1  lemon (juice and zest)
  • 60 g of gin
  • 16 g of baking powder

for the glaze

  • 120 g of icing sugar
  • 1 spoon of lemon juice
  • 2 spoons of gin

 

Preparation:

Preheat oven to 180°C.

In a large bowl, whisk together sugar and eggs until the mixture turn a light yellow.

Peel the lemon and cut zest very thinly. Then squeeze the lemon to obtain about 50 g of juice.

Add zest and juice to the bowl with all the remaining ingredients and mix well.

Make sure to oil and flour properly everywhere inside your mould.

Pour the mixture into the mould and bake in oven (without fan) for 40 minutes. This timing was perfect in my case but check with a toothpick to be sure, it should come out dry.

Leave it to cool before removing from the mould.

Prepare the glaze stirring icing sugar, lemon juice and gin and pour it with a spoon over your cake. In that moment you might feel like an abstract artist…

Enjoy!

gin-lemon-cake

Tips: Your Gin and Lemon Cake should come out MUCH NICER than mine if only you leave it to cool completely before removing the mould and you take time to adjust the consistency of your glaze and pour it nicely. My excuse? I was already late for a tea time party, sorry! 🙂

Anyway this is an awesome recipe and you can substitute gin and lemon for whatever flavour you feel like experimenting. I’m thinking rum/orange, rum/vanilla, amaretto and chocolate…

 

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