Pimm's Drizzle Cake | Good Housekeeping UK
- 5 years ago
We've taken all the flavours of one of summer's favourite cocktails - and transformed it into a recipe for a tasty Pimm's cake!
Ingredients
FOR THE CAKE
200 g (7oz) unsalted butter softened, plus extra to grease
200 g (7oz) caster sugar
3 large eggs, beaten
200 g (7oz) self-raising flour
1/2 tsp baking powder
Finely grated zest ½ orange
75 ml (3 fl oz) Pimms
FOR THE SYRUP AND GLAZE
50 ml (2 fl oz) lemonade
15 (½oz) caster sugar
4 tbsp. Pimms
Zest of 1/2 orange, peeled into strips
8 fresh mint leaves
2 tbsp. seedless strawberry jam
TO DECORATE
Selection of fruit, such as strawberry halves, orange slices and cucumber slices
A few mint leaves
Stripy paper straws, optional
Directions
Preheat oven to 180°C (160°C fan) mark 4. Make the cake. Grease and line base and sides of a 900g (2lb) loaf tin with baking parchment, making sure that the parchment comes up a about 4cm (11/2in) higher than the sides of the tin.
In a large bowl beat butter and sugar with a handheld electric whisk until light and fluffy, about 3min. Gradually add eggs, beating well after each addition.
Fold in flour, baking powder and orange zest, followed by the Pimms. Spoon into prepared tin and bake for 55min-1hr or until a skewer inserted into the centre comes out clean.
Meanwhile, make the Pimms syrup. Put the lemonade, caster sugar and 3tbsp Pimms in a small pan and heat gently to dissolve the sugar. Bring to the boil, then remove from the heat and add the zest strips and mint leaves to the pan to infuse. Set aside to cool.
When the loaf comes out of the oven, poke holes all over the top with a skewer. Strain the syrup into a jug and slowly drizzle over the Pimms syrup. Leave cake to cool in tin on a wire rack.
When ready to serve, level off the rounded top using a serrated knife. Invert the cake on to a serving plate so the bottom becomes the top, then peel off the parchment. Make the glaze. Put the jam with the remaining 1tbsp Pimms in a small pan and whisk over a low heat until smooth. Spoon glaze over the cake and decorate with the fruit. Sprinkle over the mint leaves, poke in the paper straws and serve.
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Ingredients
FOR THE CAKE
200 g (7oz) unsalted butter softened, plus extra to grease
200 g (7oz) caster sugar
3 large eggs, beaten
200 g (7oz) self-raising flour
1/2 tsp baking powder
Finely grated zest ½ orange
75 ml (3 fl oz) Pimms
FOR THE SYRUP AND GLAZE
50 ml (2 fl oz) lemonade
15 (½oz) caster sugar
4 tbsp. Pimms
Zest of 1/2 orange, peeled into strips
8 fresh mint leaves
2 tbsp. seedless strawberry jam
TO DECORATE
Selection of fruit, such as strawberry halves, orange slices and cucumber slices
A few mint leaves
Stripy paper straws, optional
Directions
Preheat oven to 180°C (160°C fan) mark 4. Make the cake. Grease and line base and sides of a 900g (2lb) loaf tin with baking parchment, making sure that the parchment comes up a about 4cm (11/2in) higher than the sides of the tin.
In a large bowl beat butter and sugar with a handheld electric whisk until light and fluffy, about 3min. Gradually add eggs, beating well after each addition.
Fold in flour, baking powder and orange zest, followed by the Pimms. Spoon into prepared tin and bake for 55min-1hr or until a skewer inserted into the centre comes out clean.
Meanwhile, make the Pimms syrup. Put the lemonade, caster sugar and 3tbsp Pimms in a small pan and heat gently to dissolve the sugar. Bring to the boil, then remove from the heat and add the zest strips and mint leaves to the pan to infuse. Set aside to cool.
When the loaf comes out of the oven, poke holes all over the top with a skewer. Strain the syrup into a jug and slowly drizzle over the Pimms syrup. Leave cake to cool in tin on a wire rack.
When ready to serve, level off the rounded top using a serrated knife. Invert the cake on to a serving plate so the bottom becomes the top, then peel off the parchment. Make the glaze. Put the jam with the remaining 1tbsp Pimms in a small pan and whisk over a low heat until smooth. Spoon glaze over the cake and decorate with the fruit. Sprinkle over the mint leaves, poke in the paper straws and serve.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi