Gin Cake

Great British Vermouth Buttercream:

140g unsalted butter
200g icing sugar
30ml Great British Vermouth

Great British Vermouth Glaze:

Juice of one lemon
125g Demerara sugar
2 tbsp Great British Vermouth

Gin Sponge:

200g unsalted butter
200g caster sugar
4 large eggs
175g plain flour
75g lemon yoghurt
100g self-raising flour
3 tbsp gin
1 1/2 lemon zest

Preheat oven to 160C. Grease a 20 cm round tin and line the base with baking parchment. Beat together sugar and butter. Beat eggs in one at a time. Sift flour a tbsp at a time into the mixture. Stir in the yoghurt. Fold in the sifted self-raising flour. Stir in the gin and zest to taste. Bake for 35 - 45 mins until golden brown. Set aside to cool completely before adding any icing or glaze.

For the buttercream, cream your butter and sugar together until smooth. Slowly add in Great British Vermouth. If it is too runny, add in more icing sugar.

For the glaze, add in a little water, your lemon juice, Great British Vermouth and sugar. Melt the sugar by stirring over a low heat until the granules have vanished.

If cutting in half, poke holes into the bottom layer and drizzle some of the glaze over the bottom layer. Add the buttercream and carefully place other layer on top. Poke a few holes into the top layer and pour the rest of the glaze over the top of the cake. We decorated with lemon slices and an edible rose.

Alternatively, keep the cake whole and cover the entire cake in buttercream. Decorate with a single edible flower or however you wish!