Gin and lime cake

Combining zesty frosting with a beautifully soft sponge, this gin and lime cake is a decadent teatime treat.

Cakes and bakes
Gin and lime cake with gin syrup butter icing
  • Preparation time 20 minutes (prep. time)
  • Cooking time 35-45 minutes (cooking time)
  • Serves 12 generous slices


  • eggs
  • 1 tsp salt
  • 250g caster sugar
  • 250g plain flour
  • 3 tsp baking powder
  • 80g butter, melted
  • 2 limes, zest

For the gin syrup

  • 100g caster sugar
  • 100ml water
  • limes, juice
  • 2 tbsp juniper berries, crushed
  • lime, thinly sliced 
  • 100ml gin


For the frosting

  • 80g spinach
  • 500g icing sugar
  • 200g butter
  • 50ml gin syrup


  1. Place the eggs, salt and caster sugar in your mixer bowl. Start whisking on low, gradually increasing until whisking on maximum.
  2. Continue whisking until the eggs are at ribbon stage; if the whisk leaves a trail that lasts for 10–15 seconds when lifted from the bowl.
  3. Place the plain flour, baking powder and lime zest in a bowl and mix together.  Sprinkle half of this mixture over the eggs and fold through using a large metal spoon.
  4. Add the remaining flour and gently fold through until incorporated. Drizzle the melted butter down the side of the bowl, gently folding through until incorporated.
  5. Pour the batter into a 23cm (9in) springform cake tin. Tap the tin gently on your worktop once, place in a preheated oven at 190°C / 170°C (fan) / gas mark 5. Bake for 35–45 minutes or until the cake is well risen and a skewer comes out clean.
  6. Remove the tin from the oven and place upside down on a board. Leave until cool before removing from the tin and slicing into three even layers.

For the gin syrup

  1. Put the water, sugar, lime juice and juniper berries in a pan, boil for around 5 minutes. Add the gin and thinly sliced lime, turn off the heat and leave until cold.
  2. Pour through a sieve and reserve the lime slices.

For the frosting

  1. Place the spinach in a pan with a little water and bring to the boil. Remove and place in your food processor. Blitz until liquid, then drain through a sieve, leave to cool.
  2. Put the spinach liquid, icing sugar, butter and 50ml of the gin syrup in your mixing bowl, whisk until light and fluffy. Brush each layer of cake with the remaining gin syrup. Assemble, spreading frosting between the middle layers.
  3. Cover the sides and top of the cake with frosting before using a serrated knife or icing comb to create a pattern. Decorate with syrup-soaked lime slices.
Flatlay of rhubarb shortbread and ginger cream

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