Ben is quite partial to G ‘n’ T… so the thought of adding it into a cake was pretty cool. Baked with tonic water and lime, drenched in gin once baked and finished with a cream cheese frosting these taste as good as they look. Served with the first cocktail Ben ever drank, it’s a match made in heaven.
Preheat an oven to 180°C, plus grease and line either a loaf tin or individual cupcake sized moulds.
Beat the sugar and butter in a bowl or mixer until pale and fluffy. Crack in the eggs one at a time and mix until well combined.
Zest in the lime, then fold in the flour and baking powder. Stir through the tonic water and pour into your chosen cake tin(s).
Bake for 30 minutes if using a loaf tin, 20 for individual ones until risen, golden and a skewer comes out of the centre clean.
Poke the cake multiple times with a skewer or fork. Pour the double shot of gin over the top of the sponge(s) to soak into the holes. Allow to cool.
Beat together the mascarpone and icing sugar with the zest of a the second lime. Spread the frosting over the cooled sponge and decorate with extra lemon zest.
Measure all of the Singapore sling ingredients (gin, Cointreau, cherry liqueur, grenadine, pineapple juice, lime juice & bitters) into a cocktail shaker and add a few cubes of ice. Shake well and serve in a tall glass with a slice of the cake. Makes 10 individual or one loaf