Sloe Gin and Lemon Cake
This is the cake that I’m taking to the Pudsey & West Leeds Clandestine Cake Club event on Tuesday 8 May 2012… our theme is Favourite Tipple In A Cake. So to use our homemade Sloe Gin seemed perfect!
250g golden caster sugar
Zest of 2 lemons
430g self raising flour
2 tsp baking powder
1/2 tsp salt
220ml milk (at room temperature)
125g golden caster sugar
Juice of 2 lemons
80ml sloe gin (or gin)
Preheat the oven to 170ºC
Grease a 24cm springform round tin.
Cream the butter, sugar and lemon zest until light and fluffy. Beat in the eggs one at a time. Sift the flour, baking powder and salt together, and fold carefully into the egg mixture.
Add the milk and stir in gently.
Put the mixture into the prepared cake tin.
Bake for up to 60 minutes.
While the cake is cooking, prepare the topping and the decoration.
To make the topping, stir the caster sugar, lemon juice and gin together.
To make the decoration, slice the lemon finely. Melt the sugar in the water, bring to a simmer and gently poach the lemon slices for 10 minutes. Remove slices to drain.
Take the cake out of the oven, make skewer holes all over the cake then pour the topping mixture over the hot cake.
Add the lemon slices around the edge of the top of the cake and allow to cool.
The recipe I found and adapted this from is at http://www.chelsea.co.nz/baking-and-recipes/1262/gin-and-lemon-cake.aspx
It did suggest blow torching the top of the cake once cooled. I’m not sure it added to the cake and wouldn’t do it again.