Foodies Festival Oxford 
October 25th-27th 2018

Gin And Tonic cake 

Syrup
20ml gin
150ml tonic water
50g caster sugar
1 lime zest and juice 

Cake 
70ml tonic water
55ml gin
125g butter
200g caster sugar
70g soured cream
1 large egg
180g plain flour
1 1/4 teaspoon bicarbonate of soda

Swiss buttercream  
2 egg whites
100g caster sugar
170g soft butter
1 lime zest
20ml gin

1. Make the syrup,  place all ingredients into a sauce pan and heat until all sugar has dissolved and leave to cool. 
   
2. Pre-heat the oven to 180oc and line a 7inch cake tin with silicon paper.
3. Place the tonic water, gin and butter into a sauce pan and heat until the butter has melted.
4. Whisk the egg and soured cream together then add to the warm liquid and whisk together.
5.  Sieve the flour and bicarbonate of soda and whisk into the sauce pan.
6. Pour the mix into the lined tin and bake for 30min or until a knife comes out clean.
7. Remove from oven and pour over the syrup and cool.
   
8.  Make the buttercream, place the white and sugar into a mixing bowl and place over a Bain Marie and heat until the sugars have melted and the temperature reaches around 65oc.
   
9. Place the egg mix into a mixer and whisk until a stiff meringue and temperature is back to room temperature.
   
10. Start adding the butter and mix until all incorporated and smooth . 
    
11. Place in the lime zest and juice and gin and mix until incorporated.
12. when the cake is cool cut and fill with buttercream and pipe on top as well.