Recipe begged, borrowed, compiled and adapted by The Klutz in the Kitchen
All Jazz Radio proud winner of the 2018/19 Mzantsi Jazz Award as the Best Radio Station Playing Jazz in South Africa
Here is the recipe for the G & T Cake furbished to us by Steve Erlank of the Deep South Distillery when he was with us in the studio last Wednesday. He has also said he’s going to try to adapt a cheese cake recipe to make a G & T Cheese cake, looking forward to your attempt Steve. It is somewhat complicated even The Klutz in the Kitchen has some difficulty with baking, not being a pastry chef. Have a go and let us know the outcome of your baking efforts.
Recipe byElena Silcock with acknowledgements to BBC Good Food
Preparation time: 60 min
Cooking time: 45 min, plus chilling time
Serves: 12 to 15
Stuff to throw it together
250g Salted butter
325g Caster sugar
250g self-raising flour
75g full cream/double-cream Greek yoghurt
Juice of 2 lemons
For the Syrup
100ml tonic water
1 teaspoon of juniper berries (lightly crushed) (For a deeper G&T flavor)
20ml of tonic syrup, obtainable from most bottle stores
For the icing
200g softened butter
400g icing sugar
2 Tablespoons of milk
Zest of 2 lemons
2 limes zested then cut into thin slices (or slices of glazed citrus)
¼ cucumber, peeled into ribbons
1 Tablespoon of granulated sugar
A few juniper berries
How to cook it up
Heat the oven to 180C. Grease and line 2 x 20cm cake tins.
Beat together the butter and 200g of the sugar until pale and fluffy, for around 5 mins
Add the eggs one by one, making sure they are fully incorporated before adding the next one. If the mixture looks like it might split, add a tablespoon of your flour, then fold in the rest of the flour
Mix the yoghurt with the juice of one of the lemons and half the Deep South Ruby Gin, and then add this to the cake mixture to make a thick and silky mixture
Split the mixture between the cake tins and bake for 35 mins until a skewer comes out clean
Make the syrup
This is where most of the G&T flavours are found!
While the cake is baking, dissolve the remaining sugar, tonic syrup (if you have), tonic water and juice of one lime over medium heat in a saucepan, with lightly crushed juniper berries added
Once the sugar has dissolved, bring to the boil and reduce for 5-7 mins until you have a thick syrup
Cool for 5 mins, strain then stir in the remaining Deep South Ruby Gin and set aside
Once cake is baked, allow it to cool for 5 minutes, then prick all over with a skewer and liberally spoon syrup over the cake
Make the icing
Allow cake to cool completely before icing.
Make the buttercream icing by beating butter until soft, then fold in icing sugar a bit at a time
Add milk and lemon zest and lend well
Cover one cake with a third of the icing, and place second cake on top.
Cover whole cake in thin layer of icing and place in fridge for 30 mins to make the final coating easier to do.
Coat top and sides of cake with remaining icing
Decorate with sprinkles of lemon zest, lime and cucumber twists
The Klutz in the Kitchen
Chief Grub Maker, Recipe Initiator, Adroit Glühwein Fixer and Imbiber, Devoted Coffee Slurpee, Artisanal Booze & Craft Beer Quaffing Enthusiast and Pinotage Aficionada
Email: The Klutz in the Kitchen