Prep
30 minsBake
30 minsServes
12Difficulty
Medium About
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!
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!
Ingredients – 7 items
1
Unsalted butter, softened
Fairtrade Tate & Lyle Golden Caster Sugar
Eggs
Beaten
Orange
Finely zested
Self raising flour
Baking powder
Milk
For the Pimm's syrup
Pimm’s
Fairtrade Tate & Lyle Golden Caster Sugar
Orange juice
For the mascarpone cream
Mascarpone
Light
Whipping cream
Tate & Lyle Fairtrade Icing Sugar
Orange
zested
Orange juice
For the filling and decoration
Fresh berries
Edible flowers
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We knew it was going to be a showstopper, but this might be bordering on an eye-popper!
A picture-perfect cake tower, this delicate and airy sponge is bursting with summer`s juiciest berries and scattered with crystallized rose petals...
In other words, it`s a big shindig-only bake, so don`t go hiding it away! It deserves to be seen! Recipe in bio.
Wow @georgiahearn__ knows what people like... chocolate and pudding!
Made with @tateandlylesugars and @lylesgoldensyrup, this looks like a little bowl of happiness to us.
We know you`re already sweet enough, but a bit of Tate & Lyle Sweetener wouldn`t go amiss on #NationalTeaDay!
300 servings in one easily storable dispenser, it`s an aspartame-free, low-calorie treat.
Which manages to taste just as sweet!
A whole day dedicated to one TEA!
Yes it`s here, National Tea Day and the ideal time to share one of our favourite shortbread recipes using fragrant Earl Grey tea.
Here`s how to make Earl Grey & Lemon Shortbread:
Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
Low in calories with a classically sweet flavour, our Tate & Lyle Sweeteners help to sweeten up breakfast!
Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
It might sound odd... but anyone who`s had this slightly sour dairy knows it doesn`t taste like butter!
Just squeeze a bit of lemon juice in your standard whole or semi-skimmed if you`re ever in need.
You don`t have to be a baking extraordinaire to whip up these sweet, soft Biscoff Swirls, in fact, so long as you can turn an oven, they`re basically a doddle.
Though you don`t have to tell your friends and family that... recipe in bio!
🍬 WIN a bundle of brand-new Tate & Lyle Sugars, Sweeteners and Syrups! 🍬
This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
1) Make sure you`re following us @tateandlylesugars
2) Tell us in the comments which drink you`d make with these prizes...
Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
Blondies have more fun they say! And we can tell @danamatenko had fun making these...
An easy recipe, and a great way to use up all of those Mini Eggs (who are we kidding, we`ll just have to buy some more!)
A little drop of sweetness doesn`t always mean sugar. And that`s us saying that!
If you`re looking to avoid extra unwanted calories, Tate & Lyle Sweetener gives teas and coffees extra sweetness. Just swap your teaspoon for a tablet!
Anyone else have a constant craving for carrot cake on #InternationalCarrotDay!?
Yes, we knew we weren`t the only ones... delicious buttercream, incredibly moist sponge... you just can`t resist it, can you!?
So to stop ourselves from eating a whole cake in one sitting, we`ve started baking carrot cupcakes - everything you want in a little bite-sized portion!
Recipe in bio!
#carrotday #internationalcarrotday2024 #carrotcake #carrotcakerecipe #cakedecorating #eastercake #easterrecipe #tateandlyle #sugar #sugareducation #sugarcane #canesugar #sustainability #fairtrade #ethicalbusiness #carrotcakecupcakes
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