Ingredients

Syrup

Zest and Juice 3 lemons

12 juniper berries

100g sugar

150g tonic

75ml gin

150g whipped cream

100g lemon curd

Sponge

zest and juice 1 lemon

50ml gin

200g butter

200g sugar

200g self raising flour

3 eggs

Method

1. Cake – beat the sugar, butter and zest until fluffy (use electric whisk). Add the egg gradually, then add the flour, then lemon and gin

2. Spoon into a lined loaf tin. Cook at 180c for 30-40 minutess

3. Mix the cream and curd together

4. Sauce – boil it all together

5. Prick the cake with a cocktail stick and pour over the syrup then dust with loads of icing sugar

6. Serve with the cream and lemon curd