Gin & Pink Rose Lemonade Cake Recipe | AD

Back in the summer, in the middle of that crazy heat wave (remember it?), I was contacted by the botanical drinks company Fentimans, to take part in a recipe creation campaign to help promote their amazingly delicious tonic waters.

If you’ve not come across Fentimans before then you’re in for a treat. A UK brand since 1905 they brew botanical tonics and drinks in the most delicious flavours which include; Sparkling Raspberry, Lime and Jasmine and the current flavour of the moment since the Royal wedding – Elderflower.

Despite the fact I was drowning in cake orders it was simply too much of an opportunity to turn down and was also bound to be lots of fun… I mean, baking with Fentimans meant that gin was to be used… and gin AND cake make THE best combination. Right?

I baked, experimented and photographed for hours, (failed a little with a melting gin cheesecake but got there eventually) but baking with gin and tonic became a little easier, and I can’t wait to share the recipes with you on here.

For a sneak peek of what’s to come, pop on over to the Fentimans website where you’ll find details of their pop-up bakery event happening in Notting Hill this weekend… it starts Friday!

So, let’s be-gin… 😉 couldn’t resist the pun, sorry!! Here’s the first recipe, a particular pretty favourite of mine.

Disclaimer… I couldn’t help adding a gazillion photos at the bottom either, it’s just SO pretty… ha!

Gin & Pink Rose Lemonade Cake

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A light sponge baked with ombre pink layers to match the delicate gin and rose lemonade flavour.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• 270g caster sugar
• 270g unsalted butter (at room temperature)
• 4 large eggs
• 270g sieved self-raising flour
• 1 large splash of milk
• 20ml of Rose Lemonade
• 20ml of gin
• Pink food colouring
• 250g Unsalted butter (at room temperature)
• 450g icing sugar
• 1tbsp of gin
• 1tbsp of rose lemonade
• sprinkles or similar – decorate as you wish!

Instructions

1. Grease & line 3 x 6” round cake tins with parchment paper
2. Preheat your oven to 180C/160C Fan/Gas 4
3. Add the 270g butter and caster sugar to a bowl and beat until pale and creamy – this can take around 3-4 minutes
4. Add your eggs one at a time mixing each one until smooth
5. Add in the milk, gin and tonic and stir in slowly until combined
6. Sieve your flour and add in two parts mixing until smooth.
7. Add some pink food gel, split the mixture equally into three bowls and add a little more to each one to create three different shades of pink.
8. Fill each tin and bake in the oven for 30-40 minutes – test the cake after 30 minutes, a skewer should come out clean, remember everyone’s ovens vary slightly.
9. Once baked, remove from the oven and leave to cool in the tin for 30 minutes then transfer to a wire rack to cool completely.
10. In a bowl, mix together the icing sugar and 250g butter until pale and smooth. Add the gin and lemonade and pipe between each layer and smooth around the top and outside.
11. Enjoy!