Gin & tonic cake

My daughter posted the recipe on facebook, and said it was delicious, because I do like gin and tonic in the summer.( And Pimms. And champagne. And prosecco. ) She keeps on saying, try it! But I am resisting, so far.

PS Thank you aka

DH was most dismissive snd accused the Grannies of GN of seekimg an excuse to knock back gin at an unsuitably early hour I said Who needs an excuse? It reminds me though of a German language assistant we once employed who one day proudly brought in his home made Red Now that was a useful young man!!

That sounds wonderful! Will try half size first - supposed to be on a diet!

Stop talking cake! Grr!

(This one sounds delicious. But the "8-10 shots of your favourite gin" might be a problem. Hate the stuff)

That recipe is going to haunt me for the rest of my life, isn't it!

Subject: Gin and Tonic Cakec

THE INGREDIENTS
4 eggs, weighed in their shells
equal weight of:
butter
caster sugar
self-raising flour
2 lemons
8-10 shots of your favourite gin
dash tonic water (optional)
150g granulated sugar

THE RECIPE
Ensure that all your ingredients are at room temperature, and preheat the oven to 180C. Weigh your eggs in their shells, and make a note of the exact weight. Weigh out this much butter and caster sugar, and cream together until light, fluffy and pale. Crack in the eggs, and beat until combined. Sieve in the flour, mix again, then grate in the zest of both lemons. Stir through the juice of 1 lemon and 3-4 shots of gin, then pour into a lined 1kg loaf tin. Bake in the centre of the oven for 45 minutes, or until the cake passes the knife test.

Remove from the oven, and set aside while you make the drizzle. combine the sugar, gin, tonic and remaining lemon in a bowl. Prick the surface of the cake with a fork, then poor over the drizzle. Don't worry if it looks messy - it will taste wonderful.