Pimms Cake Recipes

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PIMMS CAKE



Pimms Cake image

A perfect summer sweet treat. A layer cake drenched in Pimms and fresh fruit.

Provided by Sarah Barnes

Categories     Dessert

Time 40m

Number Of Ingredients 18

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

Steps:

  • 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.

Nutrition Facts : Calories 710 kcal, Carbohydrate 91 g, Protein 7 g, Fat 36 g, SaturatedFat 22 g, Cholesterol 171 mg, Sodium 38 mg, Fiber 1 g, Sugar 68 g, ServingSize 1 serving

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