Pimm’s Cake – delicious and perfect for afternoon tea.
Pimm’s is a highlight of summer and the flavours of it are something I absolutely love. While enjoying a glass in the sunshine last week I wanted to see how it would work in cake form. Challenge accepted. The results are this incredibly simple but delicious cake. I’ve already had orders for it to be remade at family events through the summer. Even friends who don’t like cake that much were raving about it.
I was given this round 8″ hard anodised cake tin by Stellar to try out for my cake. It is very strong but really light. I couldn’t believe how light! It has a fixed base so I used a greaseproof paper circle to make sure I could get the cake out! I greased the rest of the tin but sadly although it cooked the cake beautifully it isn’t a non stick tin. Even with a good grease the cake stuck and I had to cut it out. I would definitely use this tin again but next time I would make sure I lined it with greaseproof paper all the way round. The cake was cooked very evenly and I think that shows how good the cake tin.
The finished cake you can see has a rough edge from the tin but it wasn’t too noticeable once it had been decorated.
To continue the Pimm’s theme I decorated the cake with a Pimm’s sugar syrup which soaked into the cake and left a lovely thin crisp surface. I then added a little drizzle of icing. once they had both dried I topped it with cucumber, strawberries and mint. I can’t believe how well the topping worked with the cake.
To add a cuteness to the decorations I cut the cucumber and strawberries into slices and then used a little heart cutter to give me adorable heart decorations.
How cute are these heart shaped strawberries!
The lemon base cake was beautifully soaked through with the Pimm’s syrup and with the topping it really was a Pimm’s drink in cake form.
This recipe is based on a bundt cake recipe. To make it in a bundt tin double the recipe.
-220g white caster sugar
-2 medium eggs
-180g plain flour
–1⁄4tsp bicarbonate of soda
-tiny pinch of salt
-3 tablespoons of Pimm’s
-180g lemon yoghurt (I used Sainsbury’s Fabulously Creamy Lemon Yogurt)
For the syrup
-100g caster sugar
-3 tablespoons of Pimm’s.
-1 tablespoon of water.
-Preheat the oven to gas 150 (fan) 160 (regular).
-Grease and line a 8inch cake tin.
-In the mixer cream together the butter and sugar until light fluffy.
-Add the eggs one at a time and mix in.
-In a separate bowl measure out and sieve the flour, bicarbonate of soda and salt.
-Add the yoghurt and Pimm’s into the butter/sugar/egg mixture and mix well.
-Mix the flour mix in slowly until all the flour has completely mixed in. Don’t overmix.
-Spoon the mix into the cake tin.
-Bake in the centre of the oven for about 40-50 minutes, until golden brown or until a skewer comes out clean.
-Allow the cake to cool in the tin before turning out.
-When the cake in cool enough to remove the pan remove it and put it on a wire rack to cool.
-Pierce the job of the cake with a toothpick.
-Make the syrup by putting the sugar, water and Pimm’s into a saucepan and on a medium heat allowing it bubble away until stirring it through out.
-When it starts to thicken (this takes about 5 minutes) remove from the heat and gently pour it all over the cake. The holes created by the toothpick will help it drizzle it’s way through the cake.
-When it has hardened which takes about 20-30 minutes add some extra icing is you want. I like it as it adds some extra sweetness so an already delicious cake.
-Top the cake with strawberries, cucumber and mint when you want to serve it. The toppings are moist fruit and will make the cake a bit damp if left too long.
Serve and enjoy.