Just like the drink, you want more and forget how naughty it is because it’s so nice!
The baking cooks away the alcohol to leave just the taste of Pimms and a lovely moist texture…oh and don’t be put off by the cucumber and mint buttercream because it works so well!
Cake * 200g (c 8oz) softened butter * 200g caster sugar * 200g self raising flour * 3 eggs *1 small grated apple * 6 capfuls Pimms * lined or buttered baking tin (2 ideally but we used 1 and then cut the cake in half once half cooled)
Mint and cucumber buttercream filling * 100g cucumber (about ¼ cucumber) * a handful of fresh mint * 100g soft butter * 250g icing sugar * sliced fresh strawberries
Lemon icing for top of cake * 150g sifted icing sugar * lemon juice
1. Preheat oven to gas mark 4/ 140c. Whip the butter and sugar together until smooth, then gradually add 2 eggs.
2. Add the flour and 3rd egg, apple and Pimms and fold together with a spoon. Put in cake tin(s) and bake for approx 30 mins (or longer if using just one tin)
3. While the cake is cooking and cooling, whip together the icing sugar and butter to make a stiff buttercream.
4. Make a puree with the mint and cucumber in a hand held blender and mix into the buttercream adding more icing sugar if it is too runny and then place in the fridge.
5. In a separate bowl combine lemon juice and sifted icing sugar until the right consistency is reached.
6. When you have 2 cake halves spread the minty buttercream over the bottom half of the cooled cake. Add a layer of strawberries then place the other cake/ half on top and ice with lemon icing.
7. Garnish with fruit or as desired! Result: 10/10
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