You can’t even look at advent calendars this year without seeing the word “gin”, so trendy has the juniper tipple become. Its popularity has exploded in recent years, with experts crediting the influence of bartenders, gin’s ubiquity in cocktails, and its short production time and versatility for the boom. Continue reading
-l-l. Lemon and lime loaf would have been a much more pleasing name for this easy-peasy cake, but we can’t miss out the gin drizzle. Really, even lemon, lime, and gin loaf isn’t its proper name – since I dreamt it up on a rogue afternoon off work, what I’ve called it in my head is Victorian malady cake, with scurvy and mother’s ruin in mind. And it’ll certainly have you saying, “Please, I want some more.”
It’s possible I’ve binge-watched too much Dickensian.
In a distinctly non-austerity move, this cake calls for real butter. Almost a whole block of it! I was pro-margarine before, mostly due to its significantly lower price, but you really can’t beat butter* for the flavour it gives, not to mention that oh-so-tempting yellow colour.
The gin, meanwhile, isn’t a boff-you-in-the-face taste, but more of a back-of-the-mouth hint. Just enough to subtly evoke summer days. If you want the gin flavour to feature more? Increase it in the drizzle by a tablespoon or two.
This cake is an easy flash-forward to sunny afternoons, a creation you can whip up without any real elbow grease at all. A beat, a mix, a fold, and a drizzle, and you’re done.
Let’s go. Continue reading