With a drizzle of luscious icing and a cheeky dash of booze, these gin & lime cakes are the perfect final flourish for a gathering that’s filled with love and fun.
Olive oil cooking spray, for greasing
80g unsalted butter, at room temperature
½ cup caster sugar
1 tsp finely grated lime zest
1 cup self-raising flour
1/3 cup buttermilk
2 tbsp gin
Edible flowers or grated lime zest
1¼ cup icing sugar mixture
1 tbsp gin
1-2 tbsp lime juice
- Preheat oven to 180°C. Grease 12 holes of a mini cheesecake pan (see tip, below) with oil spray. Line bases with small rounds of baking paper. Cut 5cm wide strips of baking paper and line sides.
Put butter, sugar and zest in the small bowl of an electric mixer and beat until pale and creamy. Add egg and beat until combined. Sift flour over the top of mixture. Add combined buttermilk and gin and stir until combined and free of lumps.
Spoon into holes until three quarters full. Bake cakes for about 20 minutes, or until springy to touch on top and lightly golden. Cool for 15 minutes before inverting and pushing out of pan. Cool on a wire rack over a large tray.
To make icing, sift icing sugar into a large bowl. Add gin and 1 tablespoon juice. Mix until combined. Add just enough remaining lime juice until icing has a thick pouring consistency.
Place teaspoonfuls of icing on top of each cake and spread to the edges, allowing it to run down the sides. Allow to set completely. Decorate with edible flowers or sprinkle with lime zest.
You can double the mixture and make two batches. Pan must be washed, greased and re-lined for second batch, or make larger cakes in a standard-size muffin pan.