Monday Recipe: Pimms Cake

Pimms Cake © Laura MadeleineIt is no secret that I’ll put booze into cakes at the slightest provocation. One day, I found myself staring at the liquor shelf and getting desperate. Gin? DONE. Multiple times. Rum? DONE. Brandy? I put it in everything. Hmm, Pimms… strange, brown, herby liqueur, what can I do with you?

 

Pimms was brought into being by James Pimm in 1823. He was a farmer’s son who’d studied Theology in Edinburgh, but luckily for us, he decided to open an oyster bar opposite Buckingham Palace instead. It was a roaring success, and he went on to invent a gin-based cocktail to accompany the oysters; hey presto, No.1 Pimms.

Since it’s that time of year again when we drag the ol’ Pimms out from the back of the cupboard and spend a glorious(ish) few weeks drinking it in alarming quantities while watching the best tennis players in the world sweat it out in a court, I thought I might bring this recipe out of retirement too. It’s a loaf cake, combining orange, lemon, mint, strawberries and a generous helping of Pimms itself. It was a favourite with the lovely readers of Domestic Sluttery last year, so hopefully, you’ll like it too.

L x

Pimms Cake 

Preparation time: 30 minutes
Baking time: 45-50 minutes 

For the cake:
  • 225g butter, softened
  • 225g caster sugar
  • 4 free-range eggs
  • 225g self-raising flour
  • Zest of 1 lemon, plus a generous squeeze of juice
  • Zest of 1 orange
  • Handful mint leaves, finely chopped
  • 2 tbsp Pimms

For the syrup:

  • 50ml Pimms
  • Juice of half an orange
  • Generous squeeze lemon juice
  • 2 inches cucumber, chopped
  • 1 heaped tbsp icing sugar
To decorate:
  • Icing sugar
  • Chopped mint leaves
  • Strawberries

Allons-y!
The cake:

  1. Preheat the oven to 180C / 350F / Gas Mark 4. Grease and line a 900g / 2lb loaf tin.
  2. Cream together the butter and sugar until pale and very fluffy.
  3. Add in the eggs one at a time, along with a tablespoon of the flour to stop the mixture from splitting. Beat well in between.
  4. Sift in the rest of the flour and stir gently until just combined.
  5. Add in the lemon and orange zest, the squeeze of juice, the mint leaves and the Pimms and stir gently into the cake mixture.
  6. Tip into the loaf tin and smooth the over the top
  7. Bake for 45-50 minutes, until golden brown and a skewer or toothpick comes out clean. If the top is browning too fast, cover with foil until the centre catches up.
  8. Remove from the oven and leave in the tin to cool slightly.
The syrup:
  1. While the cake is cooking, make yourself a Pimms.
  2. Then, place all the ingredients for the syrup in a jug. Stir together well and add a little more sugar to your taste, if necessary.
  3. Tip into a small saucepan over a medium heat and warm gently for a few minutes, to allow the flavours to come together.
  4. While the cake is still warm, poke holes all over the top with a fork or a skewer.
  5. Spoon over the liquid of the syrup (not the cucumber) so that it soaks in. You might need to wait and do a second round. (You’ll probably have syrup left over).
  6. Quickly dust with a generous helping of icing sugar.
  7. Decorate with a sprinkling of chopped mint, fresh sliced strawberries, and of course, a jug of Pimms…

This recipe first appeared on the much-loved, much-missed Domestic Sluttery. 

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