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.
Servings: 10 slices
Calories:
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Alter quantities (metric only) 10 slices
Here's what you'll need...
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.
- 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.
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.