Our Pimm's o'clock is a big fat quarter to slice... Or half-past if we're really, really hungry. Drizzled with your favourite punch, this is our favourite new summer fruit sponge!
- 225g unsalted butter, softened 225g unsalted butter, softened
- 225g Tate & Lyle Golden Caster Sugar 225g Tate & Lyle Golden Caster Sugar
- 4 eggs, beaten 4 eggs, beaten
- 1 orange, finely zested 1 orange, finely zested
- 225g self-raising flour 225g self-raising flour
- 1 tsp baking powder 1 tsp baking powder
- 2 tbsp milk 2 tbsp milk
For the Pimm's syrup
- 300ml Pimm’s 300ml Pimm’s
- 100g Tate & Lyle Golden Caster Sugar 100g Tate & Lyle Golden Caster Sugar
- 2 tbsp orange juice 2 tbsp orange juice
For the mascarpone cream
- 200g light mascarpone 200g light mascarpone
- 100ml whipping cream 100ml whipping cream
- 2 tbsp Tate & Lyle icing sugar 2 tbsp Tate & Lyle icing sugar
- 1/2 orange, zested, plus 1 tbsp juice 1/2 orange, zested, plus 1 tbsp juice
For the filling and decoration
- 300g fresh berries 300g fresh berries
- Edible flowers Edible flowers
- Lyle's Golden Syrup Lyle's Golden Syrup
How to Make a Pimms Layer Cake
Prep the oven to Gas Mark 4, or 160°C (fan oven). Lightly grease 2 x 20cm (8in) loose-bottom sandwich tins. Then line the bases with nonstick baking paper.
In a mixing bowl, cream the butter and caster sugar with an electric whisk until light and fluffy. Gradually add the beaten egg, mixing continuously until pale and fluffy. Beat in the almond extract and orange zest.
Don't worry the Pimm's is coming!
Sift over the dry ingredients and fold in using a large metal spoon. Stir in the milk. Divide the batter evenly between the prepared tins and smooth the surface. Bake for 20-25 minutes, until risen and golden. Leave to cool in the tins for 5 mins, then turn out onto a wire rack to cool completely.
Okay, time for the good bit! To make the Pimm's syrup. Put the Pimm's, sugar and orange juice in a small pan. Warm over a low heat, stirring until the sugar has dissolved. Increase the heat and bring it to a boil. Boil briskly for 15 minutes, stirring occasionally, until syrupy and reduced by half. Remove from the heat and set aside to cool.
For the mascarpone cream, put the mascarpone, cream, icing sugar, most of the orange zest and all of the juice in a mixing bowl. Beat with an electric whisk, until combined and smooth.
Now for a bit of cake architecture... Put one sponge on a serving plate and drizzle over 2 tbsp of the cooled Pimm's syrup. Using a large piping bag fitted with a plain nozzle, pipe the mascarpone cream over the cake. Alternatively use a palette knife, spreading it thickly.
Layer up three-quarters of the strawberries over the cream, working from the outside edge inwards. Top with the second sponge and pipe or spread with the remaining cream.
Decorate the cake and drizzle over 2-3 tbsp more of the Pimm's syrup or Lyle's Golden Syrup. Then eat... lots!