Gin drizzle cake with lemon curd and Dubonnet icing
 
Prep time
Cook time
Total time
 
A cake fit for the Queen, containing her favourite drink
Author:
Recipe type: A bit tricky
Cuisine: Cake
Serves: 1 Queen
Ingredients
  • For the Syrup:
  • 150ml tonic water
  • 100g sugar
  • 20 crushed juniper berries
  • 30ml gin
  • For the sponge:
  • 350g soft butter
  • 350g golden caster sugar
  • 20 juniper berries, crushed finely
  • Zest of two lemons, grated
  • 7 eggs
  • 350g self-raising flour
  • For the lemon curd
  • 240g sugar
  • 5 lemons
  • 120g butter
  • 3 eggs
  • For Dubonnet butter icing
  • 120g sugar
  • 350g butter
  • 120g Dubonnet
Instructions
  1. First make the syrup. Bring the tonic water, sugar and juniper berries to a boil and allow it to reduce to about ⅔ of the original amount. Leave to cool, strain through a sieve to remove the juniper berries and stir in the gin.
  2. Secondly make the cake, cream the butter, sugar, juniper berries and lemon zest together until very pale and fluffy, then slowly beat in the eggs until combined. Fold in the flour gently until just incorporated.
  3. Spoon the mixture into the 4 cake tins (I used the paper disposable ones). Cook at 180 degrees for about 15 minutes. Or until golden brown and a skewer comes out clean.
  4. Leave to cool for 5 mins, then turn out and remove from the cases. Pierce holes in the sponges and pour in the syrup, allowing to soak in.
  5. Make lemon curd in Thermomix: Grind sugar and lemon zest from 1 of the lemons for 20 secs on speed 10. Add butter, eggs and juice of the 5 lemons for 20 mins, 90 degrees for speed 2 with the cup off the lid. Then refit measuring cup and mix for 20 seconds on speed 6. Immediately add to sterilised jars and seal. Leave to cool
  6. Make the icing: Put sugar in mixing bowl and grind 20 seconds speed 10. Add butter and mix on reverse speed 2 for 4 minutes. Add Dubonnet and mix on reverse speed 2 for a further minute.
  7. With all the ingredients made assemble cake in layers with curd on top of the first cake, buttercream the next, then curd and finally with buttercream on top. Decorate with fruits, smarties, whatever you like
Recipe by Mummy Barrow at https://www.mummybarrow.com/gin-cake-with-lemon-curd-and-dubonnet-icing/