For many, one of the highlight to summer is being able to sit back in the glorious sunshine, relax and sip on a refreshing glass of Pimm’s. Well, how amazing would it be to create a cake, oozing with Pimm’s? Very. Here’s a fabulous recipe to help you make your very own Pimm’s cake that you can enjoy throughout the summer months. So get those kitchen cupboard doors bursting with ingredients and get baking!
For the cake, you will need:
300g Butter, with a little extra for greasing
1 tsp Vanilla Extract
300g Caster Sugar
400g Self Raising Flour
1 ½ tsp Baking Powder
For the Buttercream, you will need:
500g Icing Sugar
For the filling and decoration:
3 halved Strawberries with stalks left on
3 tbsp. Pimm’s
¼ Cucumber (sliced)
Put the strawberries that will be used for your filling and the decoration of the cake into a small bowl and smother them in Pimm’s, leaving them to soak for about 1 hour. Pre-heat your oven to 190C and grease/line your tins with baking parchment and butter, to ensure the cakes don’t stick. Cut the cucumber in half, length ways, and remove all seeds from the inside. Chop your cucumber into smaller pieces, and blend together in a blender with some lemon juice.
Using a larger bowl, whisk up your caster sugar and butter until it becomes a light, creamy mixture. Continue to whisk and add one egg at a time to your mixture. When you have added all of your eggs to the mix, you can add the lemon and cucumber puree, additional lemon juice and the vanilla. Add the flour and baking powder to your mixture and whisk again, until there are no lumps and the mixture is thick. Now you can divide your mixture into your two three tins and bake in the oven for 30 minutes. After the 30 minutes, remove your three tins from the oven and leave them to cool (in their tins) for roughly 5-6 minutes. Once they have cooled, place them on wire racks for some further cooling.
You can now make your buttercream. Crush your strawberries into a small bowl with a fork, and in a larger bowl, mix half of your icing sugar and mutter with a whisk, until the consistency is smooth. Now add the crushed strawberries to the mix with the rest of your icing sugar and whisk together again. You want your mixture to look pale pink and smooth.
When your cakes have cooled down properly, add some of your buttercream to one cake, spreading it evenly across the surface. Now add some of the Pimm’s soaked strawberries to this buttercream. Repeat this process for the next cake too, and position the cake on top of the other butter creamed piece, neatly stacking them.
Position your final cake on top of the other two that are already placed together and add the remaining buttercream to the top of your cake. Add the rest of your Pimm’s strawberries to the cake and create a beautiful look that you wish to present.
Sit back, relax and enjoy a tasty slice of your summer Pimm’s cake!