Pimm's Cake


Pimm's Cake


For the cake:

225g butter

225g caster sugar

4 eggs

225g self-raising flour

Zest of 1 lemon

1tbsp lemon juice

Zest of 1 orange

Handful of mint leaves, finely chopped

2tbsp Pimm’s

For the syrup:

50ml Pimm’s

Juice of half an orange

½ tbsp lemon juice

1tbsp icing sugar

To decorate

Freshly whipped cream




Preheat the oven to 180 degrees Celsius.

Grease and line a 2lb loaf tin.

Mix together the butter and sugar.

Once the mixture is fluffy add the eggs one at a time, add 1tbsp of flour if necessary to prevent the mixture from splitting.

Add the flour and mix gently.

Add all of the lemon, orange zest, mint leaves and Pimm’s and mix.

Add to the loaf tin and bake for 45 minutes.

Place all of the ingredients for the syrup in a jug and mix.

Add the mixture to a saucepan over a medium heat and leave for a few minutes.

Once the cake is cooked remove from the oven. Allow it to cool for 10 minutes, then while it is still warm poke holes in it with a skewer. Spoon over the syrup.

Allow the cake to cool completely then decorate with fresh cream and strawberries.