Pimm’s drizzle cake
Use the flavours of a summery Pimm’s cup in this simple bake. A cocktail in cake form, top with strawberries and mint leaves for a stunning summer dessert
-
Prep:20 mins
Cook:45 mins
plus cooling - Serves 12
- Easy
Nutrition per serving
-
kcal 390
-
fat 17g
-
saturates 10g
-
carbs 49g
-
sugars 0g
-
fibre 2g
-
protein 4g
-
salt 0.6g
Ingredients
- 225g butter , softened, plus extra for the tin
- 225g strawberries , quartered
- 100ml Pimm's
- 1 orange , zested and juiced
- 275g golden caster sugar
- 4 eggs
- 225g self-raising flour
- 125g icing sugar
- handful of mint leaves
Method
Butter a 2-litre loaf tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Put the strawberries in a bowl and stir in half the Pimm’s, half the orange juice and 25g of the caster sugar. Set aside to macerate while you make the cake.
Beat the butter, 225g of the remaining caster sugar and the orange zest together using an electric whisk until the mixture is thick, creamy and lighter in colour. Beat in the eggs, one at a time, adding a spoonful of the flour between each to prevent curdling. Fold in the remaining flour, tip into the tin and bake for 45 mins-1 hr, or until a skewer inserted into the middle comes out clean.
Meanwhile, pour the remaining orange juice, Pimm’s and caster sugar into a small pan. Bring to a simmer and cook for 5-10 mins until you have a light syrup. Remove from the heat and set aside.
Leave the cake to cool in the tin for 15 mins. While the cake cools, strain the strawberries through a sieve set over a bowl. Prick the top of the cake all over using a skewer, then pour over the Pimm’s syrup. Once the cake has cooled completely, combine the icing sugar with enough of the reserved macerating liquid to create a runny icing (you’ll need about 1 tbsp of the liquid). Drizzle this over the cake, then top with the strained strawberries and mint leaves.
