Gin & Tonic Cake

Preheat the oven to 180°C/fan 160°C/gas 4

Grease a 2.5-litre bundt tin with butter

Soak the juniper berries and zest of 1 lime in the tonic water for 10 mins

Meanwhile, beat the butter and sugar until light and fluffy

Add the eggs one at a time, along with a spoonful of the flour to stop the mixture curdling

Pour in the tonic water mixture through a sieve, add the lime juice and the rest of the flour, then beat until combined

Spoon into the tin and bake for 45-50 mins, until golden and risen

Meanwhile, to decorate, put the tonic water in a saucepan with the 75g caster sugar and stir over a medium heat until the sugar has dissolved

Bring to the boil and simmer for 2 mins

Reduce the heat to low and add the lemon slices

Cook for 10 mins, until translucent

Remove the lemon with a slotted spoon, reserving the syrup, and set on a lined tray, then sprinkle with the extra 4 tbsp caster sugar

Put in the oven, turn off the heat and leave to cool fully

Stir the 50ml gin into the syrup

Allow the cake to cool in the tin for 30 mins, then skewer all over and pour over half the syrup

Turn out onto a wire rack, brush over the remaining syrup and leave the cake to cool completely

To make the icing, put the icing sugar in a bowl and stir in the remaining gin, plus 1 tbsp water to loosen it

Spoon the icing over the cooled cake, then decorate with the candied lemon slices and the remaining lime zest before serving