Ingredients

Method

• 2 cups vanilla ice cream, melted
• 140 g self-raising flour
• 67 g caster sugar
• 2 lemons, zested
• 1 free-range egg
• Salt, a pinch
For the sauce:
• 4 T water
• 155 g caster sugar
• 2 limes, juiced
• 1 lemon, juiced
• 2 T gin

Method

Ingredients

Preheat the oven to 180°C. Place all ingredients for the cake in a bowl and stir until incorporated. Pour into a 10 x 20 cm greased loaf tin and bake for 50 minutes, or until firm.

To make the sauce, place the water, sugar and citrus juices in a saucepan over a medium heat. Simmer, stirring to dissolve the sugar, until reduced, about 8 minutes. Stir in the gin.

Spoon the syrup over the cake and allow to cool before serving.

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