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Gin and tonic cake

Published on May 24, 2019
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Mike Francis, head chef at The Scarlet Hotel in Mawgan Porth, shares his gin and tonic cake recipe

The Scarlet Hotel's gin and tonic cupcakes

You will need

For the cake

Salted butter 250g
Golden caster sugar
Self-raising flour
Natural yogurt
1 large, juice

For the syrup

Golden caster sugar 125g
1 large, juice
Tonic water
Juniper berries
1 tsp, lightly crushed

For the icing

Butter 200g, softened
Icing sugar 400g
Milk 2 tbsp
Limes 3, zest


  1. Preheat the oven to 180°c / gas 4. Grease and line two 20cm cake tins.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. When the cakes are cool, layer with the icing.

The Scarlet’s gin-inspired afternoon tea is available until June 9.


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