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Pimm's drizzle cake

One Pimm’s drizzle cake

Pimm's drizzle cake

Name: Pimm's drizzle cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12
Ingredients: 225g butter softened, plus extra for the tin; 225g strawberries quartered; 100ml Pimm's; 1 orange zested and juiced; 275g golden caster sugar; 4 eggs; 225g self-raising flour; 125g icing sugar; handful of mint leaves

Samuel Goldsmith

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Serves 12

Easy

Prep: 20 mins

Cook: 45 mins

plus cooling

A star rating of 5 out of 5.3 ratingsRate

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Use the flavours of a summery Pimm’s cup in this simple bake. A cocktail in cake form, top with strawberries and mint leaves for a stunning summer dessert

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

225g butter

softened, plus extra for the tin
225g strawberries

quartered
100ml Pimm's
1 orange

zested and juiced
275g golden caster sugar
4 eggs
225g self-raising flour
125g icing sugar
handful of mint leaves

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Nutrition: Per serving

kcal390
fat17g
saturates10g
carbs49g
sugars35g
fibre2g
protein4g
salt0.6g

Method

step 1

Butter a 2-litre loaf tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Put the strawberries in a bowl and stir in half the Pimm’s, half the orange juice and 25g of the caster sugar. Set aside to macerate while you make the cake.
step 2

Beat the butter, 225g of the remaining caster sugar and the orange zest together using an electric whisk until the mixture is thick, creamy and lighter in colour. Beat in the eggs, one at a time, adding a spoonful of the flour between each to prevent curdling. Fold in the remaining flour, tip into the tin and bake for 45 mins-1 hr, or until a skewer inserted into the middle comes out clean.
step 3

Meanwhile, pour the remaining orange juice, Pimm’s and caster sugar into a small pan. Bring to a simmer and cook for 5-10 mins until you have a light syrup. Remove from the heat and set aside.
step 4

Leave the cake to cool in the tin for 15 mins. While the cake cools, strain the strawberries through a sieve set over a bowl. Prick the top of the cake all over using a skewer, then pour over the Pimm’s syrup. Once the cake has cooled completely, combine the icing sugar with enough of the reserved macerating liquid to create a runny icing (you’ll need about 1 tbsp of the liquid). Drizzle this over the cake, then top with the strained strawberries and mint leaves.

Recipe from Good Food magazine, July 2025

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A star rating of 5 out of 5.3 ratings

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