It’s finally summer time and everyone loves a nice cool drink in this heat. There are lots of summer drinks available these days from juices to cocktails but nothing beats a classic Gin and Tonic.
There are so many flavour combinations available now as it is such a trendy drink this season. From fruity flavours to spices to herbs, you name it and its there. But as I love a good cake I wanted to incorporate the classic G&T flavour into a nice summery cake.
I have teamed up with Sainsbury’s to develop this gorgeous summer bake using their latest G&T flavouring.
This cake is a really light and fluffy cardamom and lemon flavoured sponge, which is then soaked in a sweet G&T syrup which makes the sponge super moist and adds a beautiful flavour kick. The icing on top gives it a gorgeous finish and enhances the flavour, decorating with pistachio and pomegranate giving it a crunchy and fresh finish.
The flavours are strong but at the same time very balanced and so very summery. Great for a barbecue party or an afternoon tea, this cake goes well with any drink on the side. And best thing is that if there is any cake left it keeps very well in a box for a few days.
For the cake
225 gms unsalted softened butter
225 gms caster sugar
4 large eggs
225 gms self raising flour
1 tsp baking powder
1 tbsp milk
zest of 2 lemons
1 tsp ground cardamom
For the syrup
80 gms caster sugar
50 gms lemon juice
2 tbsp G&T flavour
For the icing
50 gms icing sugar, sieved
1 tsp lemon juice
1 tbsp G&T flavour
Few seeds of pomegranate
Few pistachios, roughly chopped
Preheat the oven to 180 C. Grease and line a loaf cake tin.
Mix all the cake ingredients in a bowl and whisk for 2 minutes until light and creamy. Pour the mixture into the prepared tin and bake for 50-55 minutes until a skewer inserted comes out clean.
In the meantime prepare the syrup by heating the sugar and lemon juice in a pan for 2-3 minutes until the sugar has melted. Now add the G&T flavour to it and leave it aside.
Once the cake is done, leave it to stand for 5 minutes. Use a skewer to make holes in the cake while the cake is still in the tin. Now spoon the syrup over the cake so the cake is covered with it. Leave it to rest for 30-40 minutes before removing the cake from the tin.
Once the cake has cooled prepare the icing. In a bowl mix the icing sugar with the lemon and G&T flavour. Combine it well until its smooth. Drizzle it over the cake and finish with some pistachios and pomegranate.