Summer Strawberry Pimm's Cake
Photography Aaron McLean.
This is a fabulous cake to make and share with friends on a warm summer’s afternoon. Spread out the picnic rug and pour a jug of chilled Pimms to enjoy with it.
INGREDIENTS
350 grams butter, very soft but not melted
350 grams caster sugar
350 grams plain flour
2 teaspoons baking powder
pinch salt
1 teaspoon ground mixed spice
finely grated zest 1 orange
6 eggs
1 teaspoon vanilla extract
2 tablespoons Pimms
Pimms syrup
1 cup Pimms
½ cup caster sugar
juice 1 orange and 1 lemon
2 good sprigs mint
To assemble
200 grams mascarpone
1 cup cream
finely grated zest 1 orange
strawberries and orange segments
fresh mint leaves
2 x 20cm cake tins, greased and bases lined with baking paper
METHOD
Preheat the oven to 170°C.
Cake: Place all the ingredients in the bowl of a standing mixer or a large bowl and beat until the batter is smooth. This should take a maximum of 1 minute in a standing mixer.
Divide the batter evenly between the tins and smooth the tops.
Bake for 20-23 minutes or until the cakes are golden and a skewer inserted into the centre comes out clean. Cool in the tins for 5 minutes then turn out onto cooling racks. Remove the lining paper and cool completely.
Syrup: Put all the ingredients in a saucepan, bring to the boil and cook for 10 minutes or until reduced and syrupy.
Gradually spoon half of the hot syrup over the smooth side of each cooled cake, letting it soak in between spoonfuls.
To assemble: Beat the mascarpone, cream and zest together until thick. Don’t overbeat or the mascarpone will curdle.
Place one cake, smooth side up on a serving plate and spread with half the cream mixture. Top with the second cake. Spread over the remaining cream and top with the strawberries, orange segments and mint. Makes 1 cake
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