Gin and tonic drizzle cake

Cake

• 200 g unsalted butter, softened, plus extra to grease
• 50 g blanched almonds
• 2 cm cinnamon quill
• 2 tsp juniper berries
• 150 g sugar
• 1 lemon peel strip (4 cm), zest only, no white pith
• 4 eggs
• 100 g natural yoghurt
• 200 g self-raising flour

Gin and tonic syrup

• 80 g tonic water
• 40 g sugar
• 1 tsp lemon juice
• 20 g gin (see Tips)

Gin and tonic glaze

• 180 - 200 g pure icing sugar
• 20 g tonic water
• 30 g gin