Our classic lemon syrup cake baking mix (now available at Coles!) creates a beautifully moist and zesty traditional cake but it also forms the base of this hacky G&T tiramisu. Bake the cake batter from the mix and then layer with velvety gin-laced cream and lemon syrup. It’s a stunning summer dessert that can be made ahead for a dinner party. You can even serve it with the real gin and tonic cocktail because why not?
550g packet Taste Baking Mix Classic Lemon Syrup Cake
60g unsalted butter, at room temperature
185ml (3/4 cup) milk
1/2 lemon, rind finely grated, plus extra rind, cut into thin strips
80ml (1/3 cup) tonic water
50ml fresh lemon juice
60ml (1/4 cup) gin
600ml thickened cream
2 x 250g tub mascarpone
Thinly sliced lemon and lime, to serve
Lime rind, cut into thin strips, to serve
4 Method Steps
Step 1Preheat oven to 180C/160C fan forced. Grease a 20cm (base size) round cake pan and line the base with baking paper. Place Taste cake mix
(550g packet Taste Baking Mix Classic Lemon Syrup Cake) (reserve lemon syrup mix), butter
(60g unsalted butter, at room temperature), eggs
(3 eggs), milk
(185ml (3/4 cup) milk) and lemon rind
(1/2 lemon, rind finely grated, plus extra rind, cut into thin strips) in a bowl. Use electric beaters on low speed to beat until combined. Increase speed to medium. Beat, scraping down side of bowl with a spatula, for 2 minutes. Spoon into prepared pan. Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean.
Step 2Meanwhile, place the reserved syrup mix, tonic water
(80ml (1/3 cup) tonic water) and lemon juice
(50ml fresh lemon juice) in a small saucepan. Bring to the boil over medium heat. Reduce heat to low and simmer for 8 minutes or until reduced to about 160ml (2/3 cup). Set aside to cool slightly. Stir in the gin
(60ml (1/4 cup) gin).
Step 3Place cream
(600ml thickened cream), mascarpone
(2 x 250g tub mascarpone) and 2 tablespoonfuls cooled lemon syrup in a bowl. Use electric beaters to beat until firm peaks form.
Step 4Cut the cake vertically into ten 1.5cm thick slices. Line the base of a 7cm-deep, 20.5 x 31cm dish with half the cake slices. Brush with one-third of the syrup. Top with half the cream mixture. Top with the remaining cake slices. Brush with half of the remaining syrup. Top with remaining cream mixture. Place in the fridge for 2 hours or until chilled. Top with lemon and lime
(Lime rind, cut into thin strips, to serve) slices and sprinkle with lemon and lime rind. Drizzle with the remaining syrup.