A crowd pleaser and a showstopper all mixed into one simple cake. Make this your go-to summer recipe
Preheat the oven to 165°c (fan)
Take whichever citrus you are using and cut half into slices for decorating (½ grapefruit/orange or 1 whole lemon/lime). Zest and juice the other half using the fine grater/zester to zest and the fork to get the juice from the fruit
In the large mixing bowl, combine the self-raising flour, citrus zest and 175g of caster sugar
Add the butter, eggs, 50ml of gin, 2 tbsp of citrus juice and mix with the electric hand whisk until smooth
Pour the batter into the lined loaf tin and bake for 35 minutes until golden and springy to touch. Remove from the oven but leave in the tin
While the loaf is cooling slightly, pour the remaining citrus juice, tonic and 75g sugar into the saucepan and heat on a medium-high heat for 5-8 minutes until the sugar has completely dissolved. Allow to cool slightly before stirring in the remaining gin (70ml). Set aside 3 tbsp of the syrup for the glaze
Poke the loaf all over with the fork and drizzle with the syrup from the saucepan. You can do this while the loaf is still warm
When the loaf is completely cool, remove from the tin.
Wipe clean your mixing bowl and then use it to combine the 3 tbsp of reserved syrup with the icing sugar to make a glaze and pour over the top of your loaf, slightly pushing it down the sides with the end of a spoon to create a drip effect
Decorate with citrus slices and serve
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