Candice Brown served up a delicious gin and tonic drizzle cake on Ainsley’s Food We Love.
The ingredients are: 230g self-raising flour, 225g very soft unsalted butter, 235g golden caster sugar, 1 tsp baking powder, 4 eggs, grated zest of 1 lemon, grated zest of 1 lime, 1 tbsp finely fresh rosemary and 50ml tonic water.
For the syrup: 75ml good quality gin, juice of 1 lemon, juice of 1 lime, 50g caster sugar and 50ml tonic water.
To finish: 50g icing sugar, lemon and lime slices.
See recipes by Candice in her book titled: Comfort: Delicious Bakes and Family Treats
Related Posts
Helen’s Malaysian Coconut pandan custard with blue-pea-flower rice cakes recipe on Nigel Slater: Eating Together
Ainsley Harriott mango and passion fruit tray bake with lime and passion fruit yoghurt recipe on Ainsley’s Food We Love
Ainsley Harriott jam and coconut sponge with custard recipe on Ainsley’s Food We Love
Ainsley Harriott white chocolate with macadamia and raspberry blondies recipe on Ainsley’s Good Mood Food
Ainsley Harriott grilled glazed tamarind tofu with callaloo pesto recipe on Ainsley’s Caribbean Kitchen
Ainsley Harriott chargrilled watermelon with sunshine slaw recipe on Ainsley’s Caribbean Kitchen
Ainsley Harriott twice fried plantains recipe Ainsley’s Caribbean Kitchen in Dominica
Ainsley Harriott pineapple upside-down cake with rum and coconut custard recipe on Ainsley’s Good Mood Food
Candice Brown ham hock and apple Scotch egg recipe on Ainsley’s Food We Love
Candice Brown spicy Nduja eggs recipe on Ainsley’s Food We Love