Pimms Layer Cake

Name: Pimms Layer Cake
Yield: 12
Ingredients: 225 g Unsalted butter, softened; 225 g Fairtrade Tate & Lyle Golden Caster Sugar; 4 Eggs; 1 Orange; 225 g Self raising flour; 1 tsp Baking powder; 2 tbsp Milk; 300 ml Pimm’s; 100 g Fairtrade Tate & Lyle Golden Caster Sugar; 2 tbsp Orange juice; 200 g Mascarpone; 100 ml Whipping cream; 2 tbsp Tate & Lyle Fairtrade Icing Sugar; 1/2 Orange; 1 tbsp Orange juice; 300 g Fresh berries; Edible flowers

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Prep

30 mins

Bake

30 mins

Serves

Difficulty

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!

made using

Golden Caster

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Summer Medium Desserts Cakes And Cupcakes Birthday 12

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!