Pimm’s Loaf
Cake
175g caster sugar
175g margarine
175g self-raising flour
3 eggs
3tbsp Pimm’s
Zest of 1 orange
80g finely diced strawberries
Pimm’s Syrup
250ml Pimm’s
100g caster sugar
Juice of 1 orange
Cream Cheese Icing
120g softened unsalted butter
120g icing sugar
3tbsp Pimm’s syrup
250g *COLD* FULL FAT cream cheese
Strawberries, orange, cucumber ribbons and mint to decorate
Method
1) Preheat oven to 180°/160° fan. Line a 2lb loaf tin
2) Beat the margarine & sugar until pale & fluffy. Add in the eggs, flour, Pimm’s, and orange zest, mix to combine. Fold in diced strawberries
3) Spoon the mixture into lined tin, level the top. Bake for 55-60 minutes, until a skewer inserted comes out clean. Remove from oven
4) While the cake bakes, make the syrup: heat all the syrup ingredients in a small pan, simmer for 5-7 minutes until slightly reduced
5) When you take the cake out, pierce all over with a skewer and drizzle on about 5 tbsp of the syrup. Allow to cool
6) Make cream cheese icing: beat the butter and icing sugar until pale. Add in the COLD cream cheese, beat for 1 minute, add in 3 tbsp of the Pimm’s Syrup, and mix very briefly. Chill until ready to pipe to firm up
7) Pipe the icing onto the cake, there is quite a lot, so be generous! Add fresh strawberries, orange slices, cucumber ribbons, and mint to decorate.
8) You’ll need to keep this in the fridge because of the cream cheese icing, but it’s worth it! PLEASE don’t use low-fat cream cheese… it will go runny and can’t be saved!
You can also use the same recipe to make cupcakes.
Happy baking!!
Recipe from Lynne_bramble_barn a wonderful Interiors, cakes and flowers Instagram account follow here
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Author: Helen Loder
Co-Director of Sevenoaks Mums