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Pimms Layer Cake

Prep

30 mins

Bake

30 mins

Serves

12

Difficulty

Medium
Pimms Layer Cake

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!

made using

Golden Caster

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Instructions
Ingredients
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How to Make a Pimms Layer Cake

Step 1

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.

Step 2

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!

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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

Serving

1

Butter

Unsalted butter, softened

225 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

225 g
Eggs

Eggs

Beaten

4
Orange

Orange

Finely zested

1
Flour

Self raising flour

225 g
Baking-powder

Baking powder

1 tsp
Milk

Milk

2 tbsp

For the Pimm's syrup

Pimm’s

300 ml
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

100 g
Orange-juice

Orange juice

2 tbsp

For the mascarpone cream

Mascarpone

Light

200 g
Cream

Whipping cream

100 ml
Fairtrade Cane Icing Sugar

Tate & Lyle Fairtrade Icing Sugar

2 tbsp
Orange

Orange

zested

1/2
Orange-juice

Orange juice

1 tbsp

For the filling and decoration

Mixed berries

Fresh berries

300 g

Edible flowers

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Plus, it (thankfully) doesn't effect the flavour!
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A sprinkle of Tate & Lyle Sugar and a blast of heat brings sweet caramelisation every time, giving tarts and cheesecakes a crispy, sweet brulée topping.

No blowtorch? Then just throw your bakes under the grill for a few minutes! 

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Sweet and citrusy, we recently discovered the joy of a Lemon Drizzle Scone! 

There's no need for jam and cream with these, as the delicious glaze keeps things light and fresh - perfect for a fluffy scone.

However, if you want to add lemon curd... we won't judge!: 

Ingredients

40g Tate & Lyle Golden Caster Sugar
375g Self Raising Flour
1 tsp. Baking Powder
75g Unsalted Butter
Zest of 2 lemons
1 egg
170ml milk of choice

Glaze

5 tbsp Tate & Lyle Icing Sugar
2/3  tsp lemon Juice.
Zest of 1 lemon.

Method

1. Pre- heat oven to 220c, 200c Fan Gas Mark 7. Place the flour, baking powder, Tate & Lyle Golden Caster Sugar and softened butter in a large bowl rubbing the butter in to form fine breadcrumbs.
2. Stir in the lemon zest, place the egg and milk in a measuring jug, and beat together. Add to the dry mix, keeping back a small amount to glaze the scones before baking. Mix together to form soft dough.
3. Turn onto a lightly floured surface and roll out to ½ inch in thickness. Cut into rounds with your chosen cutter.
4. Place the scones on a large baking tray lined with parchment leaving a little space in between, glaze and sprinkle with a little sugar on the tops.
5. Bake for approximately 15 minutes or until a lovely golden brown colour.
6. Remove from the oven and cool on a cooling rack. 
7. Mix the Tate & Lyle Icing Sugar with the lemon juice to form the drizzle.
Once the scones are cool, Drizzle over each scone and sprinkle with the lemon zest.
Believe it or not, custard slices actually hail from Australia! 

A delicious vanilla custard block hidden between two crisp puff pastry slices (dusted with plenty of Tate & Lyle Icing Sugar!) 

If you've not made one before, we suggest you rectify it ASAP!:

Ingredients

Pastry

3 Tbsp. Tate & Lyle Icing Sugar for dusting
500g Block Puff pastry
60g Flaked Almonds

Custard Filling.

140g Tate & Lyle Pure Cane Caster Sugar.
750ml Whole Milk
250ml Double cream
1/2 Vanilla pod Halved lengthways seeds removed
90g Corn flour
25g Custard Powder
3 medium Egg Yolks
1 Gelatine Leaf

Method.

Heat the oven to 200c/180fan/Gas6.

Divide the pastry into two and roll out half on baking parchment to 25x 25cm. Scatter over half of the almonds pressing them gently into the pastry and then sprinkle with Tate & Lyle Icing Sugar. Cover with another layer of baking parchment and another baking tray and on this place a weighted object like a square casserole dish filled with baking beans, to keep the pastry flat. 

Bake for 30/35 minutes until a crispy golden brown.

Remove from the oven take off the baking weights remove the parchment and allow to cool. Repeat the process with the other half of the pastry. Allow both to cool completely.

Put the gelatine in a bowl of cold water to soften.

Mix the corn flour with the custard powder and approx. 6 tbsps. of the milk, add to the pan with the rest of the milk, the vanilla pod and seeds, Tate & Lyle Pure Cane Caster Sugar, cream, whisk over a low heat to ensure no lumps appear, after a couple of minutes whisk in the egg yolks and keep heating until the mix is thick and smooth. Remove the vanilla pod and  gelatine form the water and whisk into the custard and heat for a further minute.

Line the base and sides of a 20cm square cake tin with baking parchment. Trim one square of pastry to fit in the tin almond side down.

Spread over the custard evenly. Trim the other square into eight rectangles and sit them on the custard almond side up. Gently press down onto the custard. And chill overnight.

Slice & Dust with icing sugar and serve with fresh raspberries. Enjoy!
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With some Tate & Lyle Caramel Barista Syrup in hand,  we promise you can rival the highest quality coffee shops...
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Never sweeter than now, we don't even need to bake with it. We'd be happy just dipping it in some Tate & Lyle Sugar!

That being said... these Rhubarb Muffins do look delicious. A bake for this weekend perhaps? Follow along for the recipe!
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Self-confessed tea fanatic like @moneymakeoverwithgem live for a stress-free few minutes with a cuppa for company.

And a Tate & Lyle Sweetener is one of the best ways to go about... The sugar alternative that's lighter in calories as well as on your pursestrings! 

Here's what she had to say: 

"Tea for me is my me time. When I wake up in the morning, or take a break from work it is my time to relax and enjoy my tea (I am a tea addict 😂).

I have tried sweeteners before in the past but didn’t stick with it.

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Can anyone guess what this brand-new scone recipe is? 

CLUE: It's not savoury!

Recipe coming soon... 👀
A savarin-style pear and cinnamon cake...

This fruity and subtly spiced recipe is deliciously posh nosh that goes down beautifully with a cup of tea or coffee. (Especially if there's some Tate & Lyle Sweetener in your brew!)

Follow the recipe here: 

INGREDIENTS:

200g Tate & Lyle Caster Sugar
175g Butter
3 Large Eggs
1 Large Pear (cored and finely diced)
1 tsp Vanilla Extract
175g Self Raising Flour
2 tsp Cinnamon

For the Lemon Frosting
150g Tate & Lyle Icing Sugar
1 Lemon (zested and juiced)

METHOD:

Cream the butter with the sugar, then beat in the eggs one at a time, adding a small amount of flour after each addition. Then add your vanilla extract, diced pear and the remaining flour and cinnamon. Mix well! 
Grease your savarin or bundt cake tin well and spoon in the mixture.
Bake at 180ºC/160ºC Fan/Gas 4 for 25-30 minutes.
Check the cake is fully baked by inserting a skewer if it comes out clean it is cooked, if gooey allow a further 5 minutes.
Mix the icing ingredients together. When the cake has cooled remove from the tin and drizzle over the icing.
Sorry, we couldn't wait...

Mille-Feuille might be the prettiest dessert going, but just like a sunset, their beauty is gone before you know it!

(Especially if we're around... absolutely delicious.)

Link in bio for the recipe.

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