Gin & tonic cake

Make this cake for any grown-ups who love a refreshing G&T. Serves 12-15 Prep 1 hr plus cooling Cook 45 mins uniced

FOR THE CAKE

250g salted butter, plus extra for the tin 325g golden caster sugar

4 eggs

250g self-raising flour

75g natural yogurt

2 large limes, zested and juiced, 1 cut

into thin wedges to decorate

75ml gin

150m tonic water

1 tsp juniper berries, lightly crushed FOR THE BUTTERCREAM

200g butter, softened

400g icing sugar

2 tbsp milk

3 limes, zested

TO DECORATE

1 tbsp granulated sugar lemon sherbets

¼ cucumber, peeled into ribbons 1Heat the oven to 180C/160C fan/gas 4. Butter two 20cm cake tins and line with baking parchment. To make the cake, beat the butter and 200g sugar in a stand mixer

(or with an electric whisk) until pale and fluffy – this will take about 5 mins. Add the eggs, one at a time, ensuring each is fully incorporated before adding the next. If the mixture looks like it might split, add a tablespoon of the flour, then fold in the rest of the flour. Mix the yogurt with half the lime juice and 50ml gin, then stir this into the cake mixture until it’s thick and silky. Divide the batter between the tins and bake for 35 mins until a skewer inserted into the middles comes out clean.

2 Meanwhile, put the remaining sugar and lime juice, the tonic water and juniper berries in a pan over medium heat, and cook until the sugar has dissolved. Bring to the boil and cook for 5-7 mins more until thick and syrupy. Remove from the heat and leave to cool for 5 mins, then strain through a mesh sieve. Mix in the remaining gin and set aside. 3 When the cakes are ready, leave to cool in the tins for 5 mins, then prick all over with a skewer. Liberally spoon the syrup over both cakes. Leave to cool completely in the tins.

4 To make the buttercream, beat the butter until soft, then add the icing sugar, a little at a time. Once fully incorporated, add the milk and lime zest.

5 To assemble, place one of the cakes on a cake board, cover with a third of the buttercream, then sandwich with the second cake. Cover the whole cake in a thin layer of buttercream, then chill for 30 mins to set slightly. Cover the top and side of the chilled cake with the remaining buttercream.

6 To decorate, mix the lime zest with the granulated sugar. Sprinkle this over the cake, then top with lemon sherbets, the lime wedges and cucumber ribbons.

PER SERVING 517 kcals, fat 26g, saturates 16g,

carbs 62g, sugars 49g, fibre 1g, protein 4g, salt 0.8g