Gin and Tonic Cake Recipe

Enjoy this delicious Gin and Tonic Cake Recipe recipe from the Art of Living collection. Find your next masterpiece and buy recommended tools from us.


  • 150g mixed redcurrants and blackcurrants 
  • 75g blueberries 
  • 2 tablespoons caster sugar 
  • Juice of 1 small lemon (approximately 3 tablespoons) 
  • Juice of 1 orange (approximately 3 tablespoons)  
  • 200g fresh raspberries 

For the cream


For serving



For the compote, put 100g of the mixed redcurrants and blackcurrants plus 50g of the blueberries into a small pan with the sugar, lemon juice aTHIS IS INCORRECT

  1. Beat the mascarpone, sugar and lemon zest together in a bowl until smooth and then stir in the yoghurt.
  2. Dip the sponge fingers one at a time into the warm berry syrup, leave them to soften slightly and then use them to line the base of 4 petite casseroles, cutting them where necessary to fit. Spoon one-quarter of the berry mixture into each pot and then cover with the mascarpone cream. Reserve the remaining berry syrup for later.
  3. Mix the remaining berries together, use them to decorate the top of each pot and chill for 1 hour. Drizzle with the remaining syrup, then dust with a little icing sugar and decorate with the mint sprigs just before serving.

Cook's notes

For a slightly more adult version of this pudding, use 2 tablespoons of limoncello in place of the lemon juice.