This recipe was an original (and successful) experiment by The Usual Saucepans, any resemblance to other recipes is purely coincidental. It’s a simple cake recipe, with the new ingredients added on the side. Don’t worry about gin not working in it, most of the bitter alcohol gets cooked off, leaving just that beautiful flavour. I used Bombay Sapphire in mine, but you can use whatever gin you have handy. It will make about four mini loaves, to make more simply scale up the quantities.
- 2 large eggs
- 130g self raising flour
- 130g butter
- 130g caster sugar
- 1 lime
- 3cm ginger
- 50ml gin
Cream the butter and sugar together in a large bowl until smooth, then sieve in the flour. Grate in the ginger and zest in the lime; squeeze in the juice and pour in the gin. Mix thoroughly.
Crack in the eggs (preferably showing off to yourself and doing it one-handed, although this won’t change the taste) one by one and stir them in to the mix. Beat the mixture with a wooden spoon until it becomes smooth and lightens – the lighter the colour, the lighter the sponge will be.
Spoon the mixture into mini loaf cases and place in the centre of the oven. Bake for 15-20 minutes until springy to the touch and golden brown on top. They can be eaten warm, or cool on a wire rack.
- Category: Baking