Preheat the oven to 180°c / gas 4. Grease and line two 20cm cake tins.
For the cake: in an electric mixer, beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, making sure they are fully incorporated before adding the next. Then gently fold in the flour.
Mix the yogurt with the lime juice and gin. Add to the cake mix and combine to form a silky mixture. Pour into the prepared tins and bake for 25 minutes.
For the syrup: place all the ingredients (except the gin) in a saucepan over a medium heat. Once the sugar has dissolved, bring to the boil for 5-7 minutes and reduce until syrupy. Sieve to remove the berries. Allow to cool for 5 minutes and then stir in the gin.
Once the cakes are cooked and have cooled slightly, remove from the tins, prick with a skewer and spoon the syrup over so that it soaks into the sponge.
For the icing: beat the butter until soft, then add the icing sugar a little at a time. Next, add the milk and zest and combine.
When the cakes are cool, layer with the icing.
You will need
For the cake
Salted butter 250g
Golden caster sugar 200g
Eggs 4
Self-raising flour 250g
Natural yogurt 75g
Lime 1 large, juice
Gin 50ml
For the syrup
Golden caster sugar 125g
Lime 1 large, juice
Tonic water 150ml
Juniper berries 1 tsp, lightly crushed
Gin 25ml
For the icing
Butter 200g, softened
Icing sugar 400g
Milk 2 tbsp
Limes 3, zest
Method
Preheat the oven to 180°c / gas 4. Grease and line two 20cm cake tins.
For the cake: in an electric mixer, beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, making sure they are fully incorporated before adding the next. Then gently fold in the flour.
Mix the yogurt with the lime juice and gin. Add to the cake mix and combine to form a silky mixture. Pour into the prepared tins and bake for 25 minutes.
For the syrup: place all the ingredients (except the gin) in a saucepan over a medium heat. Once the sugar has dissolved, bring to the boil for 5-7 minutes and reduce until syrupy. Sieve to remove the berries. Allow to cool for 5 minutes and then stir in the gin.
Once the cakes are cooked and have cooled slightly, remove from the tins, prick with a skewer and spoon the syrup over so that it soaks into the sponge.
For the icing: beat the butter until soft, then add the icing sugar a little at a time. Next, add the milk and zest and combine.
Preheat the oven to 180°c / gas 4. Grease and line two 20cm cake tins.
For the cake: in an electric mixer, beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, making sure they are fully incorporated before adding the next. Then gently fold in the flour.
Mix the yogurt with the lime juice and gin. Add to the cake mix and combine to form a silky mixture. Pour into the prepared tins and bake for 25 minutes.
For the syrup: place all the ingredients (except the gin) in a saucepan over a medium heat. Once the sugar has dissolved, bring to the boil for 5-7 minutes and reduce until syrupy. Sieve to remove the berries. Allow to cool for 5 minutes and then stir in the gin.
Once the cakes are cooked and have cooled slightly, remove from the tins, prick with a skewer and spoon the syrup over so that it soaks into the sponge.
For the icing: beat the butter until soft, then add the icing sugar a little at a time. Next, add the milk and zest and combine.