Gin, Tonic & Elderflower Drizzle Cake

Preheat the oven to 180 oC/Gas Mark 4. Use plenty of margarine or butter to grease the insides of 2 litre tin, then dust with a little flour.

Place the margarine or butter, flours, sugar, eggs and lemon zest in a large bowl, then use an electric whisk to whisk everything together for about 1 minute until it is pale and fluffy. Use a spatula to spoon it into the tin and level the surface.

Bake for 30-35 mins or until risen and golden. Mix the drizzle syrup and gin together. Place the tin on a wire rack and use a wooden skewer to prick the cake all over, then spoon over the drizzle and leave to cool in the tin.

Sift the icing sugar into a medium bowl, add the cordial and mix to a smooth thick icing. Stir in enough gin to make a coating icing. Invert the cake onto a serving plate, then spoon the icing over. Sprinkle with yellow and white sprinkles if liked.