50 mins plus cooling
Not Too Tricky
serves 12
About the recipe
For me, the taste of Pimm’s is the absolute essence of a British summer – sunshine, laughter and having your favourite people piled into the garden. But why should we confine that deliciousness just to a glass? Exactly, we shouldn't! So, I’ve gone and made the most spectacular summer cocktail cake. We’re talking gorgeous fresh fruit, a beautiful little hit of citrus, cucumber ribbons and that lovely pop of fresh mint – this is summer on a plate!
Ingredients
250g unsalted butter (softened), plus extra for greasing
800g ripe strawberries
½ a bunch of mint (15g)
250g golden caster sugar, plus 4 tablespoons
100ml Pimm’s, plus 4 tablespoons
4 large free-range eggs
1 orange
250g self-raising flour
1 cucumber
1 vanilla pod
1 tablespoon icing sugar, plus extra for dusting
500ml double cream
Method
- Preheat the oven to 180ºC/350ºF/gas 4. Grease and line 2 x 23cm square baking tins.
- Put 4 strawberries aside for later, then hull and halve the rest, adding them to a large frying pan with 4 tablespoons of sugar and 100ml of Pimm’s. Place over a medium-high heat, then once bubbling, cook for 15 minutes, or until thick and syrupy, then set aside to cool completely. Meanwhile, pick the baby mint leaves into ice-cold water for later. Add the stalks with the larger leaves into the pan of bubbling strawberries for bonus flavour.
- Place the soft butter, 250g of the sugar and a pinch of sea salt into a large bowl and beat well until pale and fluffy. Add the eggs one by one, beating well so that each egg is fully incorporated before adding the next. Grate in the orange zest, then fold in the flour.
- Divide the mixture between the lined tins, then bake for 15 minutes, or until an inserted skewer comes out clean. Drizzle 2 tablespoons of Pimm’s over each sponge while they're still warm, allow the sponges to cool slightly in the tins, then carefully remove to a wire rack to cool completely.
- Slice the reserved strawberries, keeping the pretty green tops on, if you like. Top and tail the zested orange, then use a paring knife to remove the pith and skin. Carefully remove each segment and set aside. Speed-peel the cucumber into a bundle of beautiful ribbons.
- Remove the seeds from the vanilla pod and add to a large bowl with the icing sugar and cream, then whisk to very soft peaks.
- To assemble, remove the baking paper from the sponges and place one on a serving board. Add half the cream and most of the strawberry jam, removing the mint as you go. Top with the second sponge, spoon over the remaining cream, then add the sliced strawberries, orange segments, cucumber ribbons, baby mint leaves (drain well first) and the remaining strawberry jam. Dust with a little extra icing sugar, to finish.
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