3 brilliantly boozy baking recipes for World Gin Day
Gin lovers rejoice as today (Saturday, June 10) is World Gin Day!
The event is now in its ninth year and is a global celebration of all things gin – whether you prefer yours neat, in a G&T or perfectly paired in a cocktail. The idea of World Gin Day is to get together with fellow gin lovers and enjoy celebrating the day with a tasty tipple or two.
We love a good G&T, here at If I Knew You Were Coming, but something we love even more is the combination of two of our favourite things – gin and cake, together!
That’s why we’ve put together our all-time favourite brilliantly boozy recipes to celebrate World Gin Day. Let the fun be-gin…
Gin and Tonic Loaf – recipe via Good Housekeeping.
Preparation time – 25 mins (plus cooling, drying and setting)
Cooking time – 1 hour, 10 mins
Serves – 8/10 people
- 200g unsalted butter, softened, plus extra to grease
- 200g caster sugar
- 4 medium eggs, beaten
- 200g self-raising flour
- 1/2 tsp baking powder
- finely grated zest 1 lime
- 75ml gin
For the syrup and topping:
- 125g caster sugar, plus extra to sprinkle
- 125ml tonic water
- 31/2tbsp gin
- 2 limes, cut in half through their length and sliced into 3mm (1/8in) half moons
- 100g icing sugar, sifted
- Preheat oven to 180°C (160°C fan) mark 4. 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). Gradually add eggs, beating well after each addition.
- Fold in flour, baking powder and lime zest, followed by the gin. Spoon into prepared tin and bake for 55mins to 1 hour, or until a skewer inserted into the centre comes out clean.
- 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 heat and boil for 1min. Spoon 2tbsp of the syrup into a small bowl and mix in 2tbsp of the gin (this mixture will be used to soak the loaf later). Set pan of remaining syrup aside.
- 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 in tin on a wire rack.
- Meanwhile, make the candied lime slices. Reheat the remaining sugar syrup in its pan until boiling, then add the lime slices. Simmer for 10-12min 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.
- Make icing by mixing together icing sugar with remaining 1½tbsp gin. 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.
The iced loaf will keep in an airtight container at room temperature for up to five days (three days if decorated with lime slices)
Lime and Coconut Angel Food Cake with Pineapple-Gin Glaze – recipe via Gourmet Traveller
Preparation time – 20 mins
Cooking time – 45 mins (plus cooling)
Serves – 10/12 people
- 12 egg whites, at room temperature
- 165g caster sugar
- 165g raw caster sugar
- Finely grated rind of 3 limes, plus extra to serve
- Scraped seeds of 1 vanilla bean or 1tsp vanilla bean paste
- 160g plain flour
- 100g desiccated coconut or moist coconut flakes
For the pineapple-gin glaze:
- 200g peeled pineapple, coarsely chopped
- 500g pure icing sugar
- 30ml lime juice, plus extra for thinning
- 30ml gin
- Preheat oven to 170C and lightly oil the base of a 23cm angel food cake tin (see note), ensuring no oil gets on the sides of the tin.
- Whisk egg whites, 1tbsp warm water and a pinch of salt in an electric mixer until soft peaks form (2-3 minutes). Whisking continuously, gradually add half the sugars a tablespoon at a time, and whisk to firm peaks, then whisk in lime rind and vanilla to combine and transfer to a large bowl.
- Sieve flour and remaining sugar together four times, then sieve over egg white mixture in three batches, folding with a large metal spoon to combine between additions. Fold in coconut, then spoon into prepared tin, smooth top and bake until light golden and springy when touched (40-45 minutes). Invert pan onto a wire rack, cool for an hour, then carefully run a knife around sides of pan to loosen cake and turn onto a cake rack to cool completely.
- For pineapple-gin glaze, process pineapple in a blender until smooth and pass through a fine sieve to yield 80ml juice. Sieve icing sugar into a bowl, stir in pineapple juice, lime juice and gin and stir until thick and smooth, adding a little extra lime juice to thin to a drizzling consistency. Drizzle over cake and serve scattered with extra lime rind. Note Angel food cake tins are available from speciality cake supply shops and online.
Gin Soaked Black Forest Gateau – recipe via Craft Gin Club
Preparation time – 45 mins
Cooking time – 40 mins (plus cooling)
Serves – 8/10 people
- 300g of butter, softened, plus extra for greasing
- 300g of caster sugar
- 220g of self-raising flour
- 1tsp of baking powder
- 85g of cocoa powder
- 5 medium eggs
For the gin syrup:
For the mascarpone cream filling:
- 600g of double cream
- 250g of mascarpone
- 300g of luxardo maraschino cherries (including some of the syrup)
For the dark chocolate ganache:
- 250g of good quality dark chocolate
- 235ml of double cream
- 2 tbsp of gin
- 500g of fresh cherries
- 150g of redcurrants
- Sprinkling of icing sugar
- Preheat the oven to 180C. Grease a 26cm rectangular cake tin and line with baking parchment.
- Put the butter, sugar, flour, cocoa powder, baking powder and eggs into a food processor and mix until smooth. Pour the mixture into the prepared cake tin and spread evenly using a spatula.
- Bake for 35-40 minutes or until the cakes are well risen and springy to the touch. Remove the cakes from the oven and cool for 5 minutes before turning out onto a wire rack. Remove the parchment paper and leave the cakes to cool.
- Whilst the cakes are cooling, make the gin syrup by adding the gin and sugar to a saucepan and set over a high heat. Stir until the sugar has dissolved and then bring to a boil. Boil for 1 minute and then remove the syrup from the heat. Set aside and leave to cool.
- When you are ready to construct the cake, make your cream filling by adding the double cream to an electric mixer and whisk until stiff. Add the mascarpone and maraschino cherries and whisk further until well combined.
- When the cake has cooled, cut into three even layers using a long-bladed serrated knife. Place the cakes back on the wire rack and then brush each sponge with the gin syrup.
- Transfer one of the sponges very carefully to a cake stand and spoon about half of the whipped cream on top. Spread the whipped cream out evenly before topping with another sponge. Top with the remaining whipped cream and spread out evenly. Top with the last layer and place in the fridge which you make your chocolate ganache.
- To make your ganache, place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to the boil and then pour over the chopped chocolate and then whisk until smooth. Add the gin and continue to whisk. Once combined, allow the ganache to cool slightly before spreading over the top of the cake.
- To decorate, top with the fresh cherries and then keep in the fridge until ready to serve.
It’s best to eat this cake on the same day but if you are making it in advance, chill it in the fridge for up to 24 hours and allow to stand at room temperature for 30 minutes before serving. Sprinkle with icing sugar before serving.
So, there you have it, our three ultimate boozy baking recipes – perfect for World Gin Day! If you make any of these recipes to celebrate the day, share them with us on our Facebook and Twitter – we’d love to see your creations, you could also try and be creative and with one of our baking kits.