BRITISH RASPBERRY GIN AND TONIC CAKE

METHOD

Preheat the oven to 180c/160c fan/gas mark 4. Grease and line 2 x 20cm tins.
Beat together the butter and sugar until pale and fluffy.
Add the eggs one by one, beating well in between each addition.
Fold in the flour.
Mix the yogurt, gin, and lime juice in a separate bowl, then add to the cake batter. Mix well.
Divide the mixture between the tins and bake for 30-35 mins or until a skewer comes out clean.
While the cake is baking, make the syrup by heating the smashed raspberries, lime juice, tonic water, and sugar in a saucepan until syrupy. Then, add 25ml of Masons British Raspberry Gin.
Once the cake is out of the oven, cool for 5 minutes and then prick all over with a skewer. Pour the syrup all over the cakes and set aside to cool completely.
For the filling, whisk the cream until it forms soft peaks. Then, divide it into 2 separate bowls. Swirl the lemon curd and raspberry jam through one bowl of cream. Use this for the filling of your cake.
For the topping, gently mix the freeze-dried raspberries into the other bowl of cream and pile on top of the cake.
Decorate with raspberries and slices of lime. Enjoy!

RASPBERRY GIN FIZZ

LILLET RASPBERRY MARTINI GIN COCKTAIL