Here's my gluten free gin and tonic drizzle cake! It's crisp and refreshing like a G+T and dairy free option too.
For the cake
200gbutter, softened(dairy free alternative if necessary)
200ggluten free self raising flour
For the drizzle
For the icing
2lime, zested(for the topping)
Line a 2lb loaf tin (standard size) with greaseproof/parchment paper.
Preheat the oven to about 180C / 160C fan.
Cream the softened butter and caster sugar together until pale, light and fluffy. This can be done by hand or with an electric hand mixer.
At your eggs one at a time, beating in between each one.
Fold in your gluten free self raising flour, xantahn gum and baking powder.
Then fold in your lime zest and finish by adding the gin to the mixture. Fold the gin in fully.
Spoon your mixture into the tin and bake for about 50 minutes until cooked through. (use a skewer to check)
Whilst your cake is cooking make your drizzle (you will need this immediately after you take your cake out of the oven). Place your caster sugar, gin and tonic water in a saucepan and heat until the sugar dissolves. Allow to boil for a minute.
When you take your cake out of the oven, poke holes in the top (like you would a lemon drizzle cake) and pour over your gin drizzle (I warm my drizzle up if it's gone cold). Leave to completely cool afterwards.
Whilst the cake cools you can make your icing. Place your icing sugar in a bowl and add 2 tbsp of gin. Continue to add some lime juice until you get to the right consistency for your glace icing.
Pour your icing all over your cake. Grate some fresh lime zest for decoration. Allow to briefly set.
* If you do not need to remove dairy then you can use softened butter rather than dairy free spread. * If you feel like you want to have more gin in the cake, add more to the drizzle!