Baking

Summer Pimms Cake

18:15:00 theskyisstarless 0 Comments

I've been a bit late in publishing this blog post because I've been on holiday and now summer feels like it has ended. It is a really light and refreshing cake, perfect for eating at a summer barbecue with a glass of Pimms.


 All the wet fruit and jam I added made the frosting rather runny so I wouldn't advise making this as a 'showstopper' cake unless you don't add the fruit.

When I was making this cake I started off making two layers but then they came out so thin that I had to make a third layer which is why in my picture below there are only 2 eggs .

To make the cake you will need:

• 180g of softened butter
• 180g caster sugar
• 3 eggs
• 270g of flour
• 4 tsp of lemon rind
• 45 ml of Pimms

Start by greasing and lining three cake tins. Preheat the oven to 180 C. Then, by hand or using an electric mixer, beat the butter and sugar together until fluffy.










Then add the eggs one by one, mixing well after each addition. Add a tablespoon of flour with the final egg to prevent curdling. Add the lemon zest and beat well.






Add a quarter of the Pimms followed by a quarter of the flour. Fold in. Keep folding in the Pimms and flour gradually like this until everything is well combined. Divide between the three tins and bake for 20 minutes or until golden brown and an inserted skewer remains clean. Set aside to cool.






To make the frosting you will need:

• A handful of fresh mint leaves. I picked mine from my garden.
• Approximately a 2 inch long piece of cucumber.
• 120g butter
• 240g icing sugar
• 30 ml Pimms