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pink gin and poppy seed cake with glass of pink gin in back ground

Pink gin and poppy seed cake

A pink gin loaf cake with pretty poppy seeds, dosed in a rich gin syrup and topped off with a pink gin icing.
4 from 1 vote
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 10 slices
Author: Ella
Alter quantities (metric only) 10 slices

Ingredients you'll need...

Pink gin cake

  • 225 g unsalted butter softened
  • 225 g caster sugar
  • 225 g self raising flour
  • ½ teaspoon baking powder
  • 75 ml pink gin
  • 2 tablespoon poppy seeds
  • 3 large eggs at room temperature and lightly beaten
  • zest of 2 lemons

Pink gin syrup drizzle

  • 30 g caster sugar
  • 30 ml cold water
  • 1 tablespoon pink gin

Pink gin icing

  • 150 g icing sugar sifted
  • 2 tablespoon pink gin
  • juice of ½ a lemon

Here's what we do...

Pink gin cake

  • Heat your over to 180°C/160°C fan/Gas mark 3
  • Grease your 2lb loaf tin - or line with greaseproof paper.
  • Beat your butter and sugar together until light and fluffy and pale yellow in colour.
  • Gently beat in your pink gin and lemon zest until combined.
  • Sift together your flour and baking powder into a separate bowl.
  • Add ⅓ of your beaten eggs and mix on a medium speed for a few rotations.
  • Add in 3 desert spoonfuls of your sifted flour and baking powder and mix again for a few rotations on a medium speed until just combined.
  • Repeat the above steps twice more until all of the eggs have been beaten in.
  • Add in the rest of your flour and mix on a medium setting until all the flour has been incorporated, scraping down the mixing bowl with a spatula mid way to ensure everything gets fully mixed in.
  • Gently fold in your poppy seeds using a large metal spoon.
  • Add the mixture to your loaf tin.
  • Using the back of a metal desert spoon, gently spread the mixture out so that it evenly fills the tin.
  • Bake in the centre of your oven for about 45 minutes or until a metal skewer inserted into the centre of the cake comes out clean.
  • Allow to cool in the tin for 5 minutes, then turn out onto a cooling rack.

Pink gin syrup drizzle

  • 5 minutes before you cake is due to come out of the oven make your pink gin drizzle
  • Add your sugar and water to a small saucepan and heat gently until the sugar dissolves, stirring constantly.
  • Bring to a gentle boil and and simmer for 1 minute.
  • Remove from the heat and mix in 1 tablespoon of pink gin.
  • As soon as it is out of the oven, prick the cake all over, top and bottom, with a skewer.
  • "Paint" over your syrup and gin drizzle using a pastry brush both on the top and the bottom of the cake.
  • Allow the cake to cool fully.

Pink gin icing

  • Sift your icing sugar into a bowl.
  • Mix in your lemon juice and pink gin.
  • Pour evenly over your cake, starting in the middle so the icing spreads out and falls down the sides of the cake.
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Supporting Notes

Pink gin syrup drizzle - adding the pink gin once the water and sugar has simmered and become syrupy ensures you don't lose any of the alcohol
Storage: keep in an airtight container, this cakes lasts for about 5 days.  It also freezes well.

Make Your own Notes on this Recipe here...