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Photo // Pudding Lane
Ahh, gin, a spirited spirit of many names and guises. From the sweet Ladies’ Delight to the darker Mother’s Ruin. Sometimes called Cuckold’s Comfort, it also has a nod to its European origins with the name Dutch Courage. Here at Barossa Distillery we prefer to simply call it what it is: delicious.
This iconic spirit has lived through changes in the monarchy, wars and revolutions. Not even an uptight English artist called William Hogarth could stop the appeal of this versatile spirit. It is an enduring and perennial favourite. That first sip of a lemon or lime zest filled gin and tonic on a hot summer’s day can send fizzing notes of joy across your taste buds. Or perhaps a gin martini, in front of a wood fire at the end of a hard day's work is more in keeping with your gin ideal?
Whatever your flavour in liquid form, why not consider combining your gin obsession with your baking obsession?
From London-based blogger, Pudding Lane comes this delicious and wickedly decadent gin and tonic cake recipe. Don’t go easy on the gin either, use a heavy hand and enjoy a flavour sensation – just make sure you use a quality gin. The sweet South Australian citrus notes in our Barossa Valley Generations Gin 2016 (hint,hint) would complement this recipe brilliantly.
Ensure that all your ingredients are at room temperature, and preheat the oven to 180C.
Weigh your eggs in their shells, and make a note of the exact weight. Weigh out the butter and caster sugar, and cream together until light, fluffy and pale. Crack in the eggs, and beat until combined.
Sieve in the flour, mix again, then grate the zest of both lemons. Stir in the juice of 1 lemon and 3-4 shots of gin, then pour into a lined 1kg loaf tin. Bake in the centre of the oven for 45 minutes, or until the cake passes the knife test.
Remove from the oven, and set aside while you make the drizzle. Combine the sugar, gin, tonic and remaining lemon in a bowl. Prick the surface of the cake with a fork, then pour over the drizzle.
Don’t worry if it looks a bit messy, it’s all part of the Hogarthian charm of cooking with gin. You may notice the recipe called for 8-10 shots of gin, yet only 4 were used.
We recommend consuming these at a leisurely pace with ice, a slice, and tonic water while you get your bake on.
Have you tried the recipe yet? How did it go? Let us know in the comments section below.
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