Simon Rimmer and Rylan Clark-Neal served up a delicious gin & tonic cake with cream and lemon curd on Sunday Brunch.

The ingredients for the syrup are: Zest and Juice 3 lemons, 12 juniper berries, 100g sugar, 150g tonic, 75ml gin, 150g whipped cream and 100g lemon curd.

For the sponge: zest and juice 1 lemon, 50ml gin, 200g butter, 200g sugar, 200g self raising flour and 3 eggs.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.