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Gin Baba cake.

Pull out all the stops for our final Great British Bake Off inspired bake with this show-stopping boozy bake. Don’t forget to tag us on social media at @Didsbury_Gin on Instagram and @DidsburyGin on twitter with #DGatHome when you try it!

Recipe requires a 23cm Bundt tin.



6 medium eggs

75ml whole milk

1/2tsp salt

350g plain flour

50g caster sugar

25g golden syrup

7g dried yeast

200g unsalted butter

Zest of 2 lemons and 2 limes


100ml Strawberry & Sicilian Lemon Didsbury Gin

300g caster sugar

Juice of 2 lemons and 2 limes

100ml water

Chantilly cream:

200ml whipping cream

40g icing sugar

1tsp vanilla essence 



Whisk together the eggs, milk and salt.

Mix the flour, caster sugar, golden syrup and yeast.

Beat with a wooden spoon until smooth.

Slowly add the butter and continue to beat until silky.

Fold in the zest.

Cover with cling film and leave for 60mins (to prove).

Pour the dough into a greased Bundt tin.

Cover with cling film and leave for 60mins (to prove).

Bake at 180degrees for 25 mins.

Whilst cake is in the oven, make your syrup.


Dissolve the sugar into the liquids.

Place over a medium heat for 5 mins.

Take syrup off the heat and put to one side.

Chantilly cream:

Whisk the cream, icing sugar and vanilla essence until you have soft peaks 

When cake is ready, leave to cool for 10mins

Remove from mould

Pour half of the cooked syrup into the mould

Carefully place cake back in the tin

Pour the remaining syrup over the cake

Turn out into serving place

Serve with the chantilly cream and fresh strawberries.

Happy baking!