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Recipes from my Lincolnshire kitchen

gin and tonic mini bundt cakes

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… just a short post from me today as from the gratuitous holiday snaps that many of you will have seen on my social media pages it’s not hard to tell that The Viking and I are officially on our annual sojourn to Mallorca… i’ve waxed lyrical about the Spanish island many times on this blog.  It is a beautiful place with outstanding food and lovely people – as with any holiday destination you just need to know where to look.  To be honest i’ve never felt like i’ve deserved a holiday more than this one and we’re thoroughly spoiling ourselves… I will do a little write up of my favourite eats when i get back but until then lets raise a glass or two to the summer…

gin and tonic mini bundt cakes
of course it’s at precisely this time of year that one finds oneself sitting in a bar next to the ocean with the waves gently lapping against the deck and a glass of gin and tonic  it’s this time of year that thoughts turn to long summer evenings with a glass of gin and tonic in hand, chilling in the shade of a tree in the garden as the bumble bees buzz around the sweetly scented flowers

this recipe is enough for 6 mini bundt moulds and 6 cupcakes or roughly 14 cupcakes

for the sponge
210g unsalted butter softened
210g golden caster sugar
210g self raising flour
3 large free-range eggs
the grated zest of one lime
5 tablespoons tonic water
2 tablespoons Hendrick’s gin

for the syrup
5 tablespoons Hendrick’s gin
50g golden caster sugar
the juice of one lime

for the icing
200g unsalted butter softened
400g icing sugar
juice and zest of one lime
4 tablespoons gin

pre-heat your oven to 170c and spray your silicone bundt moulds and line a cupcake/muffin tin with 6 cases

place the butter and sugar in a large bowl and beat together until light and creamy

add the eggs one at a time beating in after each egg and scraping down the sides of the bowls with a rubber spatular as you go, then sift in the flour, add the lime, gin and tonic and gently beat in

divide the mixture between the bundt moulds and the cupcake cases till they’re about 2/3rds full

bake for roughly 20 mins until they are golden a skewer comes out clean

meanwhile place the items for the syrup in a microwave proof jug and heat until the sugar melts, then stir and set aside

remove from the oven and prick each little cake all over with a skewer, then gently pour a little syrup over each cake… you should add no more than a couple of teaspoons per cake or they’ll go soggy – then set them aside to cool completely

for the icing, beat the butter and icing sugar until pale and soft then add the lime juice and zest along with the gin and beat again.  If it’s looking too soft simply add a little more icing sugar until it reaches the thickness you feel comfortable icing with.

decorate you cakes however you like and sprinkle over a few little bits of zest

eat and of course, enjoy!

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Comments

  3. london bakes says

    These are adorable! I hope you're having a great time in Mallorca; we were there at the beginning of June and it's a stunning island.

  6. Kate Glutenfreealchemist says

    These are just genius Dom!!! I LOVE them! That is a hefty dose of gin which would suit me fine….. G&T is one of my faves…… please send some over!!!! Brilliant!
    Hope you had a great holiday. You absolutely deserve it!! x