If you’re having a summer BBQ or party,
Make this cake that looks super arty!
Grown-up guests will love this treat,
That’s naughty, nice and oh so sweet!
This recipe is super easy to follow, takes about half an hour to make and then 45 – 60 minutes to bake. It will serve 6 – 8 people, although we won’t tell anyone if it only serves 1…
Ingredients
For the cake:
4 large eggs
230g of room temperature butter (unsalted)
230g of self-raising flour
230g of caster sugar
Zest of 1 lemon and 1 orange
Juice from half a lime
A handful of finely chopped mint leaves (try to avoid the stems!)
3 tbsp of Pimms
For the drizzle:
50ml of Pimms
3 inches of cucumber finely chopped
Juice of 1 orange
Juice of half a lemon
2 tbsp of icing sugar (add more if you like it sweeter)
For the finish:
1 tbsp of icing sugar
6 – 8 chopped strawberries
8 – 10 raspberries
A small handful of chopped mint leaves
How to Make the Cake
Making the Cake:
Preheat the oven to 180C.
Butter and line a medium/large cake tin.
Cream the butter and sugar until it is light and fluffy.
Add 1 egg and a tablespoon of flour and mix well. Repeat this for all four eggs.
Sift in the remainder of the flour and fold in gently.
Add the Pimms, the lemon and orange zest, lime juice and finely chopped mint leaves. Gently fold in.
Pour the mixture into the cake tin and bake for 45 – 60 minutes, or until it is golden on top and cooked all the way through.
After baking, leave it to cool for 10 – 15 minutes before finishing.
Making the Drizzle:
Mix all the ingredients together.
Heat on the hob on a low/medium heat for a few minutes.
Sieve the drizzle to remove all of the cucumber and mint bits.
While the cake is still warm make holes all over the cake with a toothpick or skewer and spoon the liquid over the cake as you would with a lemon drizzle.
To Finish:
Once the cake has cooled decorate with fruit and dust lightly with icing sugar.
Serve with a cool glass of Pimms and a warm Summer afternoon!
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