Here at British Corner Shop, we’re not afraid to admit that we love a G&T from time to time. Paired with our longstanding love of baking, we were thrilled when our guest blogger, Joanna Clifford, revealed that her final recipe for us would be for a Grapefruit, Gin & Tonic cake.
With the final week of the Great British Bake Off fast approaching, we’re feeling more inspired than ever to get ourselves in the kitchen – which is why we wasted no time creating Joanna’s recipe. Despite its alcoholic content, we found this Grapefruit, Gin & Tonic cake could be very much enjoyed at any time of the day – with its sweet and sour flavours and beautiful sugar crusted exterior, this is one show stopping bake hard to resist! Pair with a cup of tea (or even a G&T) for a wonderful little pick me up.
Grapefruit, Gin & Tonic Cake
Preheat oven to 180c. Grease and line a loaf tin, leaving the baking parchment coming up and over the long edges of the tin to help you take out the cake later.
- Beat together the sugar and butter until pale and creamy. Add in the grapefruit zest and beat for another 30 seconds until it is well incorporated.
- In a separate bowl, lightly whisk the eggs with a fork. Then add to the cake mixture and beat until frothy and full of air.
- Sieve the flour on to the cake mixture and gently fold it in with a large metal spoon.
- Combine the gin and grapefruit juice and, a little at a time, fold it into the mixture. It looks like a lot of liquid, but I promise it will incorporate.
- Pour the cake mixture into the tin and bake for 45 minutes or until a skewer inserted into the centre comes out cleanly and the top is golden and springs back when pressed gently.
- Whilst the cake is baking, place the gin, tonic and grapefruit juice in a small saucepan with a spoonful of the granulated sugar. Bring to a gentle simmer and stir for one minute until the sugar has dissolved. Remove from the heat.
- When the cake is ready, remove from the oven and leave to rest for a few minutes
- While the cake is still warm, prick holes in the top with a fork, sprinkle half the granulated sugar evenly over the cake and gradually spoon over half liquid slowly until absorbed. Repeat with the other half of the sugar and the liquid. Scoop any sugar that runs off the edges back on top of the cake. Again, it looks like a lot of liquid, but it will be absorbed and give a nice, moist texture.
- Use the edges of baking parchment to gently lift the loaf out of the tin and onto a cooling rack.
- If you want the top to be very crusty, sprinkle on a little extra granulated sugar.
If you’ve had a go making this recipe, then be sure to share your content using #BritishHappiness