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Gill Bland

Anyone For Pimm’s Drizzle Cake?

Posted by Gill Bland Tuesday, 19th April 2016

Anyone For Pimm’s Drizzle Cake?

 

When asked to come up with a recipe for St George’s day I have to admit that the first thing that sprang to mind was some kind of pie. Don’t get me wrong, there’s nothing wrong with a good pie but I thought it would be nice to celebrate the Patron Saint of England with something a little more refined, especially as we glimpse the first few rays of summer. So, I turned to Mr James Pimm for a little help. Born in Kent, Mr Pimm moved to London in his 20s where he owned an oyster bar which was often visited by the royal family. His No.1 Cup gin-based liquor was designed as the base of a cocktail which is now a firm favourite, especially around Wimbledon time. I used the blackberry and elderflower version of Pimm’s but the standard edition would work just as well. You could play around with the fruit and decoration depending on which Pimm’s you are using and what you like in your cup.

 

Have a slice and serve at your very refined garden party with a cup of tea. Or perhaps more realistically, sit in your kitchen watching the rain outside and dreaming of summer.

 

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Pimm's Drizzle Cake

Ingredients

  • 115g soft unsalted butter
  • 115g caster sugar
  • 115g self raising flour
  • 2 large eggs
  • zest of 1 orange
  • 1x 300g punnet of strawberries
  • 300ml Pimm’s (I used Blackberry and Elderflower Pimm’s)
  • 100g caster sugar
  • Icing sugar - approx 70g
  • Mint to decorate

 

6 inch cake tin

 

For the cake:

  1. Beat caster sugar and butter together until very pale and fluffy.
  2. Add the eggs one by one, beating slowly all the time until combined.
  3. Add flour and orange zest and continue to mix, but only until combined.
  4. Chop about 5 strawberries into large chunks and stir through the mixture.
  5. Spoon into a the greased cake tin.
  6. If possible, move any strawberry pieces away from the edge or top.
  7. Bake at 180c for about 1 hour or until a knife comes out clean.
  8. Make the syrup while the cake is cooking.

 

For the Pimm’s drizzle and icing:

  1. Gently heat the Pimm’s and caster sugar until the sugar has dissolved.
  2. Bring to low boil and then simmer for 7 mins.
  3. When the cake is done prick to top and pour 1/3rd of the drizzle over it.
  4. Leave to cool and then turn over and do the same on the underneath with another 1/3rd. This will make for a nice colour pattern when you cut into it.
  5. Mix the remaining 1/3rd with icing sugar until the consistency of double cream.
  6. Turn the cake the right way up and pour the icing over it.
  7. Decorate with mint leaves and chopped strawberries.

 

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You can find more baking adventures at www.TalesofPiglingBland.com

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