Gin and Tonic box cake

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
3.5 11
COOK TIME
90 mins
TOTAL TIME
310 mins

Ingredients

Servings: 20
  • 2 Limes
  • 250 g soft butter
  • 325 g Sugar
  • 1 pinch Salt
  • 5 Eggs (Gr. M)
  • 350 g Flour
  • 1 pck. Baking Powder
  • 100 ml Milk
  • 5 TABLESPOONS Gin
  • 75 ml Gin
  • 50 ml tonic water
  • 200 g Icing sugar
  • 50 g Schmand
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Wash and dry the limes, finely grate the peel. Squeeze the limes. Cream fat, 250 g sugar, lime zest of 1 lime and salt with the whisk of the hand mixer. Stir in eggs one after the other. Mix flour and baking powder. Alternately stir the milk, juice of 1 lime and 4 tbsp. gin into the fat cream.

  2. 2

    Place in a well-greased, flour-scattered box mould (approx. 2 litres capacity, 30 x 11.5 cm) and smooth down. Bake in the preheated oven (electric: 175 °C/circulating air: 150 °C/gas: see manufacturer) on the middle shelf for 50-55 minutes. Cover if necessary approx. 10 minutes before the end of the baking time.

  3. 3

    10 minutes before the end of the baking time, place 75 g sugar, 75 ml gin, tonic water and the remaining lime juice in a saucepan. Heat, bring to the boil and simmer for about 2-3 minutes. Remove the cake from the oven, prick several times with a wooden skewer. Pour syrup evenly onto the cake. Let it cool down a bit, carefully turn over on a grid, let it cool down.

  4. 4

    For the icing, mix icing sugar, sour cream and 1 tablespoon of gin to a thick, smooth icing. Spread on the cake and sprinkle with the remaining lime zest.

Nutrition Facts

KCAL
310 kcal
CARBS
40 g
FATS
13 g
PROTEINS
4 g