Name: Gin and tonic traybake squares
Total time: 1 h
Yield: Makes 32
Ingredients: 200g unsalted butter, softened; 200g golden caster sugar, plus 2 tbsp; 4 eggs; 200g plain flour; 2 tsp baking powder; 6 tbsp gin; 1 lemon, zested and juiced; 2 tbsp tonic water; 150g unsalted butter, softened; 400g icing sugar; 1 tbsp gin; 1 tbsp tonic water; 1 lemon, zested and ½ juiced

Ingredients

200g unsalted butter, softened
200g golden caster sugar, plus 2 tbsp
4 eggs
200g plain flour
2 tsp baking powder
6 tbsp gin
1 lemon, zested and juiced
2 tbsp tonic water

BUTTERCREAM

150g unsalted butter, softened
400g icing sugar
1 tbsp gin
1 tbsp tonic water
1 lemon, zested and ½ juiced

Method

STEP 1
Heat the oven to 180C/fan 160C/gas 4 and line a 20cm x 30cm rectangular cake tin.
STEP 2
Put the butter and sugar into a bowl and beat until fluffy and pale. Add the eggs 1 at a time, beating until incorporated before adding the next (add a tbsp of flour after each one if it splits). Add the remaining flour, baking powder, 4 tbsp of the gin, the lemon zest and juice, and a pinch of salt. Scrape into the tin and bake for 20-25 minutes or until risen and firm.
STEP 3
Mix together the 2 tbsp of caster sugar, remaining gin and the tonic water.
STEP 4
Cool the cake for 10 minutes then use a skewer to poke holes all over. Pour the gin and tonic mixture all over the cake, then cool in the tin before removing onto a board.
STEP 5
To make the buttercream, whip the butter with electric beaters until really soft, then add the icing sugar a spoonful at a time. Mix together the gin, tonic water and lemon juice, and stir through the buttercream. Spread over the cake and sprinkle over the lemon zest. Cut into bite-sized pieces to serve.