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This Pink Gin & Grapefruit Drizzle Cake is simply sublime...
Mar 4, 2022
If you love pink gin, you need to try this g-incredible pink gin cake that involves this fun tipple. Pink gin is particularly good in baking, because it has lots of fruity, sweet berry tones that add lovely flavour.
We’ve got our boozy baker, Eloise to thank for this amazing recipe - she even experimented with putting tonic water in it! Trust us when we say it takes as good as it looks…
We used the Pomelo and Pink Peppercorn tonic from London Essence, which gives this pink grapefruit drizzle cake an extra bit of ‘zing’, but any tonic will work just fine. Why not give this pretty baking recipe a go and let us know how you get on?
If there’s one thing I love as much as a G&T, it’s a beautiful slice of cake to enjoy it with! Think of your nan’s famous lemon drizzle cake, kicked up a notch with a pink glow and a boozy twist! Just divine.
— Eloise, Craft Gin Club's boozy baker
Pink Gin and Grapefruit Drizzle Cake
Ingredients:
For the cake
175g caster sugar
175g unsalted butter
3 large eggs
zest of 1 grapefruit
175g self-raising flour
pinch of salt
1 tsp crushed pink pepper (optional)
70ml pink gin
For the drizzle
100g caster sugar
3 tbsp pink gin
Juice of one fresh grapefruit
For the glaze
Red food colouring (optional)
120g icing sugar
2 tbsp tonic (we used London Essence Pomelo & Pink Pepper tonic)
Method:
Preheat the oven to 180c. Crush your pink peppercorns in a mortar and pestle, then chop with a sharp knife to ensure they are finely crushed.
In a large mixing bowl, cream together the butter and sugar until pale and fluffy. Slowly beat in the eggs and grapefruit zest.
Fold in the flour, pepper and salt, then mix in the pink gin until combined.
Pour the batter into your loaf tin and bake for around 40 minutes, until the cake gently bounces back and a skewer comes out clean.
Whilst the cake is baking, pour the grapefruit juice and sugar into a saucepan, and gently heat until the sugar is dissolved. Stir in the pink gin and remove from the heat.
Once the cake has come out of the oven, skewer holes across it and pour over half of your drizzle. Allow the cake to cool for 5 minutes and then pour over the remainder of the drizzle.
Meanwhile, mix together the icing sugar, a dab of food colouring and the tonic water. Leave for 10 minutes, as the icing sugar will continue to dissolve and create a runnier consistency.
Once the cake has cooled, pour on the glaze and allow it to run down the edges - you can add a splash of extra tonic to the mix to get a runnier consistency. Decorate with grapefruit wedges.
Grab yourself a slice of cake and your favourite G&T, and enjoy!
