Gin & Tonic Cake

Ingredients

• 300g Co-op unsalted butter, softened, plus extra for greasing
• 10 juniper berries, crushed
• Zest of 2 limes, juice of 1
• 45ml Co-op Indian tonic water
• 300g Fairtrade caster sugar
• 4 Co-op British free range eggs
• 300g Co-op self raising white flour

To decorate

• 75ml Co-op Indian tonic water
• 75g Fairtrade caster sugar, plus 4 tbsp
• 2 lemons, thinly sliced
• 50ml Co-op Irresistible London dry gin, plus 1 tbsp
• 175g Fairtrade icing sugar

Method

1. Preheat the oven to 180°C/fan 160°C/gas 4
2. Grease a 2.5-litre bundt tin with butter
3. Soak the juniper berries and zest of 1 lime in the tonic water for 10 mins
4. Meanwhile, beat the butter and sugar until light and fluffy
5. Add the eggs one at a time, along with a spoonful of the flour to stop the mixture curdling
6. Pour in the tonic water mixture through a sieve, add the lime juice and the rest of the flour, then beat until combined
7. Spoon into the tin and bake for 45-50 mins, until golden and risen
8. Meanwhile, to decorate, put the tonic water in a saucepan with the 75g caster sugar and stir over a medium heat until the sugar has dissolved
9. Bring to the boil and simmer for 2 mins
10. Reduce the heat to low and add the lemon slices
11. Cook for 10 mins, until translucent
12. Remove the lemon with a slotted spoon, reserving the syrup, and set on a lined tray, then sprinkle with the extra 4 tbsp caster sugar
13. Put in the oven, turn off the heat and leave to cool fully
14. Stir the 50ml gin into the syrup
15. Allow the cake to cool in the tin for 30 mins, then skewer all over and pour over half the syrup
16. Turn out onto a wire rack, brush over the remaining syrup and leave the cake to cool completely
17. To make the icing, put the icing sugar in a bowl and stir in the remaining gin, plus 1 tbsp water to loosen it
18. Spoon the icing over the cooled cake, then decorate with the candied lemon slices and the remaining lime zest before serving