Simon Rimmer Gin and Tonic Cake recipe on Sunday Brunch

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.

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