Thank you to Baking with Ames (@bakingwithames) for the following content
Dairy free gin and tonic loaf
What you’ll need:
For the loaf For the syrup
200g dairy free butter 125g caster sugar
200g caster sugar 125ml tonic water
4 eggs, beaten 2 tbsp gin
200g self-raising flour Icing sugar
½ tsp baking powder
The zest of 1 lime
100ml (3 fl oz) gin
How to make:
– Preheat oven to 180°C (160°C fan) mark 4. Line base and sides of a 900g (2lb) loaf tin with baking parchment, or insert a premade loaf tin case. In a large bowl beat butter and sugar until pale in colour and fluffy.
– In a separate bowl / mug beat the eggs together, and gradually add to the butter and sugar mix.
– Now, fold in the flour, baking powder and lime zest. Make sure everything is fully mixed in and add the gin. Spoon into your loaf tin and bake for around 45 minutes – you may need longer so always check with a skewer to check it’s cooked through. Your skewer should come out clean when its cooked.
– While your loaf is cooking start making the sugar syrup. Heat the caster sugar and tonic water in a small pan, until the sugar dissolves. Once dissolved, boil the syrup for 2 minutes.
– Spoon 3tbsp of the syrup into a small bowl and mix in 2tbsp of the gin – this will be used to soak your cake. Remove the pan of remaining syrup off the heat and let it cool.
– When your cake is cooked, poke holes into the top with a skewer and drizzle the syrup/gin mixture. Once you’ve done this, take the cake out of the loaf tin and allow to cool on a wire rack.
– Meanwhile, when the sugar syrup has cooled mix in some icing sugar until you have a glossy white mixture perfect for drizzling over the top of your cooled loaf.
– When the loaf is cool drizzle your icing and leave to set before serving.