What’s better than a cocktail? A cocktail flavoured cake! I find that strong spirits like gin add such a unique base note to a cake and the tart pink gin in this recipe is perfectly complimented by the flavours of pink grapefruit and pink finger lime caviar which adds little bursts of citrus flavour which each bite.



150g butter, softened
100g light muscovado sugar
1 tsp vanilla extract
3 eggs
150g white all purpose flour
50g ground almonds
2 tsp baking powder
½ cup Greek yogurt
¼ cup pink gin
zest and juice of 2 pink grapefruits
150g fresh or frozen raspberries


150g butter, softened
1.5 cups icing sugar
2 tbsp gin
1 tsp vanilla extract
150g cream cheese
zest of one pink grapefruit


2 tbsp lemon curd (store-bought)
handful crushed freeze-dried pink grapefruit (from FreshAs)
2 tsp pink finger lime caviar (optional)
fresh spray roses (optional

  1. Preheat oven to 170°C. Line 2 x 22cm tins with baking paper.
  2. In the bowl of an electric mixer, cream the butter, sugar and vanilla together until pale, light and fluffy.
  3. Mix in the eggs one at a time, scraping down the sides of the bowl as needed.
  4. In two parts, add the flour, ground almonds and baking powder. Mix until just incorporated.
  5. Next add the yogurt, gin, grapefruit zest and juice and mix until just incorporated. Be careful not to over mix.
  6. Evenly divide the batter between the 2 tins and spread out to the sides. Dot in the raspberries.
  7. Bake for approximately 30 minutes, or until golden in colour, springy to the touch and a skewer inserted comes out clean.
  8. Allow to cool for 10 minutes before turning out onto a cooling rack.
  9. Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter, icing sugar, gin and vanilla together until pale and fluffy. Gradually beat in the cream cheese until smooth. Finally fold through the zest.
  10. Once the cakes are fully cooled, ice one layer and carefully place the other layer on top. Finally, neatly ice the top of the cake and decorate as desired.
  11. Serve at room temperature.
  12. Refrigerate in an airtight container for up to 3 days.