This year I am going to attempt to complete the 52 week baking challenge. Each week has a different theme and the challenge is to bake one recipe a week that fits the theme. I am going to start at week 2 and will add week 1 on to the end of the year, as I am starting the challenge in January. All my recipes are lactose free, but lactose free ingredients can simply be swapped for their dairy counterpart. Here is my first recipe post for the theme “Birthday Treats”…

Gin Drizzle Cake for week 2 ‘birthday treats’ challenge.

Recipe adapted from Pudding Lane‘s Gin and Tonic Cake

This cake is super quick and easy to make as is really tasty with a zingy citrus flavour. It’s gorgeous eaten warm on the day of baking, or if kept in an air tight container can be eaten up to 5 days later, and the gin flavour is more pronounced the longer it matures.

Ingredients:

4 eggs – weighed in their shells

Lactose free butter substitute – equal to weight of eggs (I used Pure Sunflower Spread)

Caster sugar – equal to weight of eggs

Self raising four – equal to weight of eggs

Zest of 2 limes

Juice of 2 limes

8-10 shots (1 shot = 25ml) gin (original recipe says to use your favourite, but I used an own brand version and it tasted great, so I say keep your favourite for drinking!)

150g granulated sugar

Method:

Ensure all your ingredients are room temperature, and heat your oven to 180C (160C fan ovens or 355F). Line a 2lb loaf tin. Weigh the eggs and make a note of the weight. Weigh out butter equal to the weight of eggs, and weigh out caster sugar equal to the weight of eggs. Place both into a large bowl and cream together until the mixture is light, fluffy and pale. Add the eggs to the butter mixture one at a time, beating well between each addition. Add the lime zest to the butter mixture, and then sift the flour in too. Fold the flour and zest into the butter mixture with a spatula or metal spoon. Add the juice of 1 lime, and 3-4 shots (75-100ml) gin, then stir thoroughly to combine. Pour the batter into the lined loaf tin and bake in the middle of the oven for 45-60 minutes until a skewer inserted into the middle comes out clean. Check on the cake after 20-30 minutes and cover with foil if getting browned on top. While the cake is baking, in a small bowl, mix together the granulated sugar, remaining gin and lime juice, stir well to dissolve the sugar. When the cake is fully cooked remove from the oven and liberally drizzle over the gin and sugar mixture. I recommend removing the cake from the tin (carefully) and peeling down the paper from the sides, to allow the sides of the cake to be covered in the drizzle mixture too. Place back in the switched off oven for 3-5 minutes to set the drizzle. Serve and enjoy!