Pimm's Celebration Cake
Emily Davenport
16 servings
50 minutes
544
British
Baking, Cakes
This delectable Pimm's Celebration Cake is taken from the Dairy Diary 2021.
Find more recipes like this in the Dairy Diary recipe collection.
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
Directions
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.
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.
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 and set aside.
Skewer cooked cakes and spoon over syrup. Cool in tins, then remove and slice horizontally for 4 layers.
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.
Lay another layer on top and repeat layers, piling top with remaining cream and berries. Garnish with cucumber and mint. Serve within 1 hour.