You may have seen our story about Team Molded and their Gin Win.
You may have even noticed they devised their own traybake in that story. You might even want to try that traybake yourself. Here's your chance.
Though as Chuffin Gin is, at present, 'not yet available in the shops' please use your favourite gin instead!
200g unsalted butter,
200g golden caster sugar, plus 2tbsp for the topping.
200g plain flour
2tsp baking powder
1tbsp tonic water
1 lemon zested, plus 1/2 juiced
- Heat the oven to 180C/fan 160C/gas 4 and line a 20cm x 30cm rectangular cake tin.
- Put the butter and sugar into a bowl and beat until fluffy and pale. Add the eggs 1 at a time, beating until incorporated before adding the next (add a tbsp of flour after each one if it splits). Add the remaining flour, baking powder, 4 tbsp of the gin, the lemon zest and juice, and a pinch of salt. Scrape into the tin and bake for 20-25 minutes or until risen and firm.
- Mix together the 2 tbsp of caster sugar, remaining gin, and the tonic water.
- Cool the cake for 10 minutes then use a skewer to poke holes all over. Pour the gin and tonic mixture all over the cake, then cool in the tin before removing onto a board.
- To make the buttercream, whip the butter with electric beaters until really soft, then add the icing sugar a spoonful at a time. Mix together the gin, tonic water, and lemon juice, and stir through the buttercream. Spread over the cake and sprinkle over the lemon zest.
- Cut into bite-sized pieces to serve.