Step 1: First up preheat your oven to 180°C/ 160°C/ Gas Mark 4. Grab your 2lb loaf tin and give it a quick grease and line with baking parchment.
Step 2: Pop your margarine and sugar into a bowl and beat together until light and fluffy.
Step 3: Add the eggs and lime zest and continue to mix until your mixture is smooth, if it begins to curdle don’t worry add a spoonful of flour and it’ll be lovely and smooth in no time.
Step 4: Sieve over the remaining flour and fold through your mixture until just combined. Pour in your tonic and mix again.
Step 5: Pour your mixture into your prepared loaf tin and smooth the top. Pop in the oven to bake for 45-50 minutes until your sponge has risen and is a lovely golden brown, to double check it’s fully baked pop a skewer into the centre and it should come out clean.
Step 6: Whilst your cake is baking lets get the syrup ready; pop the sugar, gin and tonic in a saucepan and gently heat over a low heat to melt to sugar. Set aside.
Step 7: Once your cake is out of the oven poke a few small hole in the top using a skewer and pour over your syrup and allow to soak in.
Step 8: Once your cake has cooled, pop the icing sugar, gin and lime juice in a bowl and mix together until your have a smooth, pourable consistency – if it’s too thick add a bit more liquid, if it’s too runny add a bit more icing sugar. Pour your icing over the top of your cake and use a spoon to help tease the icing to cover the top of the cake and drip down the sides.
Step 9: Finally decorate your cake with some lime slices and sprinkling of lime zest. Ta-dah you’ve just turned a drink into a scrumptious cake!
Your cake should keep in an airtight container for about 5 days, the syrup will help keep the cake moist.
If you’re feeling experimental why not have a go at using oranges instead of limes for a fruity twist!
|Per Serving||Per 100 g / ml|
|Fat||15.59 g||13.32 g|
|Carbohydrate||57.91 g||49.50 g|
|Protein||4.60 g||3.93 g|
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