makes 1 x 25cm round cake and 1 x 17cm round cake)

INGREDIENTS
415g butter (diced and softened)
664g (3 1/3 cups) castor sugar
13 eggs
25mls (1 tbsp + 2 tsp) lemon juice
25mls (1 tbsp +2 tsp) gin
finely grated rind of 2 lemons and 2 oranges
415g (3 cups) flour
17g (1 tbsp + 1 tsp) baking powder
1 x recipe Lemon icing


METHOD
Preheat oven to 180ºC. Spray and flour 25cm and 17cm round cake tins.
In food processor cream butter and sugar. Break eggs into jug and pour them through the feed tube with the processor running.

Add lemon juice, gin, rind, flour and baking powder. Briefly process to combine.
Pour mixture evenly into prepared tins and bake small cake for 40-50 minutes and large cake for 50-60 minutes or until a skewer inserted comes out clean. Leave cakes to rest for 10 minutes.

Pour gin and lemon syrup slowly over warm cake and spread with a pastry brush, ensuring an even coating.

Leave cake to cool in tin before removing.

Gin and Tonic Syrup

INGREDIENTS
180mls (1/3 cup + 2 tbsp) Gin
50mls (3 tbsp + 1 tsp) Tonic
250g (1 1/4 cup sugar)
zest of 2 lemons


METHOD
Put ingredients into a small saucepan. Over a low heat, stir until sugar dissolves and then bring to the boil. Boil gently until a syrupy consistency is developed. This will take about 5 minutes.

Sugared Fruit

Fruit can be sugared for up to two days ahead.

INGREDIENTS
selection of fresh small fruits with skins on (e.g. small mandarins, cumquats, grapes, fresh figs, blueberries and blackberries )
if possible small citrus leaves
1 egg white (lightly whisked)
210g (1 cup) castor sugar


METHOD
Wash and thoroughly dry all fruit and leaves.

Using a pastry brush, brush fruit and leaves with egg white. Shake off any excess.

Place sugar onto a tray. Dip and drag fruit and leaves through sugar coating each item.

Set fruit aside on a dry tray at room temperature for at least 2 hours or overnight before decorating the cake. Do not refrigerate.