Pimms Cake
A perfect summer sweet treat. A layer cake drenched in Pimms and fresh fruit.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: Family Food
Servings: 12 People
- 350 g Unsalted butter
- 350 g Caster sugar
- 6 Free range eggs
- 350 g Self raising flour
- 2 Lemons Zest only
- For the syrup:
- 300 ml Pimms
- 100 g Caster sugar
- For the icing:
- 150 g Unsalted butter
- 300 g Icing sugar
- 2 tsp Lemon extract
- 100 g Full fat cream cheese Optional
- To decorate:
- Half a cucumber sliced and chopped into small pieces
- 2 Oranges peeled and cut into small pieces
- 350 g Strawberries hulled and cut into small pieces
- A handful of small sprigs of mint
Grease 3 x 7″ round sandwich tins (or 2 x 8″).
Preheat the oven to 180C.
Cream your room temperature butter with your sugar until it’s pale, light and fluffy.
Mix in the eggs, one at a time, beating really well after each egg. Don’t worry if it starts to look a bit curdled, it’ll all come good.
Mix in your flour and lemon zest. If you’ve been using a mixer, do this bit by hand. It helps to keep the sponge light.
Spoon into a your tins, smooth out with the back of a spoon. Make a bit of a dip in the middle to account for rising.
Bake for about 30 minutes or until a skewer comes out clean. You might need to adjust the time by 5 minutes either way depending on your oven.
Make your icing:
Beat your butter until it’s pale, light and fluffy.
Beat in your icing sugar, beating for at leave 5 or 10 minutes until very fluffy and pale.
Mix in the lemon extract and cream cheese if using.
Put it together:
When your cakes are completely cold, use a carving knife to level them. Just trim the top crust off. This is important, it’s not a waste of cake (taste testing compulsory). If you don’t do this, with a cake this size it will be wonky.
Drizzle a couple of dessert spoonfuls of syrup over each layer of sponge cake.
Sandwich each layer together with some of your buttercream and some of the fruit (reserving plenty of fruit, and the mint, for the top).
Put a dollop of icing on top of the cake and pile on the fruit. Drizzle the remaining syrup and decorate with mint leaves.
Calories: 710kcal | Carbohydrates: 91g | Protein: 7g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 171mg | Sodium: 38mg | Potassium: 157mg | Fiber: 1g | Sugar: 68g | Vitamin A: 1210IU | Vitamin C: 39.4mg | Calcium: 40mg | Iron: 0.8mg