Cunard

Author

Ingredients

For the cake

  • 200g unsalted butter, plus extra to grease
  • 200g caster sugar
  • 4 medium eggs, beaten
  • 200g self-raising flour
  • 1/2 tsp baking powder
  • finely grated zest of 1 lime
  • 75ml Cunard 3 Queens Gin

For the topping

  • 125 caster sugar, plus extra to sprinkle
  • 125ml tonic water
  • 3 1/2 tbsp. Cunard 3 Queens Gin
  • 2 limes, cut in half through their length and sliced into 3mm semi-circles
  • 100g icing sugar

Method

  1. Preheat oven to 180°C (160°C fan). Grease and line base and sides of a 900g (2lb) loaf tin with baking parchment. In a large bowl beat butter and sugar with a handheld electric whisk until light and fluffy – about 5 minutes.
  2. Gradually add the eggs, beating well after each addition.
  3. Fold in the flour, baking powder and lime zest, followed by the gin. Spoon into the prepared tin and bake for 45min or until a skewer inserted into the center comes out clean.
  4. Meanwhile, make the sugar syrup: gently heat the caster sugar and tonic water in a small pan, stirring often, until the sugar dissolves. Turn up the heat and boil for 1min. Spoon 2tbsp of the syrup into a small bowl and mix in 2tbsp of the gin (this mixture will then be used to soak the loaf later). Set pan of remaining syrup aside.
  5. As soon as the loaf comes out of the oven, poke holes into the top with a skewer and drizzle over the reserved syrup/gin mixture. Cool loaf on a wire rack.
  6. To make the candied lime slices reheat the remaining sugar syrup in its pan until boiling, then add the lime slices. Simmer for 5-10 min until the slices are translucent. Lift out slices with a slotted spoon on to baking parchment, then sprinkle both sides of the lime slices liberally with caster sugar. Leave to dry.
  7. Make the icing by mixing the icing sugar with the remaining 1½ tbsp gin added to syrup. Remove cooled loaf from tin, transfer to a board and peel off parchment. Pour over icing and decorate with the dried candied lime slices. Leave the cake to set before serving.

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