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Pimm’s Celebration Cake

Pimm’s Celebration Cake

This delectable Pimm’s Celebration Cake is taken from the Dairy Diary 2021.



Pimm’s Celebration Cake

Ingredients

Unsalted butter 300g (11oz), softened

Caster sugar 425g (15oz)

Eggs 5 medium

Plain flour 450g (1lb)

Baking powder 1 tbsp

Lemonade 200ml (7fl oz)

Pimm’s 250ml (9fl oz)

Double cream 350ml (12fl oz)

Fresh mixed berries 525g (1lb 3oz), halved if large

Soft-set raspberry or strawberry jam 200g (7oz)

Sliced cucumber and mint leaves to decorate

Instructions

1

Preheat oven to 180°C/160°fan/Gas 4. Grease and line 2 x 20cm (8in) round, deep cake tins. Put butter in a bowl with 300g (11oz) sugar and beat until pale and creamy. Beat in eggs with a little flour.

2

Sift over remaining flour and baking powder and stir in 150ml (5fl oz) lemonade. Divide between tins. Bake for 50-60 minutes until risen and golden.

3

Meanwhile, put 200ml (7fl oz) Pimm’s and remaining sugar in a pan. Heat gently, stirring, until sugar dissolves, then increase heat and boil for 4-5 minutes until lightly syrupy; set aside.

4

Skewer cooked cakes; spoon over syrup. Cool in tins, then remove and slice horizontally for 4 layers.

5

Whip cream to soft peaks, then beat in remaining Pimm’s and lemonade. Place one layer on a plate and spread with a quarter cream. Sprinkle with a quarter berries and drizzle over a third jam.

6

Lay another layer on top and repeat layers, piling top with remaining cream and berries. Garnish with cucumber and mint. Serve within 1 hour.

Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)

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