So the Great British Summer is just around the corner (I hope so anyways!) and that usually means trips to the beach, ice cream, parties and cocktails! And of course a lot of food – maybe the odd dinner/garden party too. I recently had to plan my own summer dinner party and had absolutely no clue what to make, so I thought I’d share some of the amazing recipes I found. And what doesn’t say Summer like Pimm’s?!
Pimm’s Cup Traybake
– Because who wouldn’t want to eat a cake made with Pimm’s?
Prep: 20mins Total Time: 1 hr 40mins ( + cooling) Makes 24 Squares
325g soft unsalted butter
- 250g caster sugar
- 325g self-raising flour
- 4 medium eggs
- 2 medium egg yolks (keep the whites for the buttercream topping)
- zest of 2 large oranges (use oranges for topping)
- 150g dried apricots, chopped
For the Pimm’s Syrup
- 300ml Pimm’s
- 1000g caster sugar
For the Buttercream
- 2 medium egg whites (leftover from the main cake recipe)
- 100g caster sugar
- 200g unsalted butter, softened & cut into small pieces
- 2-3 tbsp. Pimm’s
For the Toppings
- Mint leaves
- 2 large oranges, peeled with pith and seeds removed and diced (use oranges from main cake recipe)
- 300g strawberries, chopped
- about a 2-inch piece of cucumber, peeled and diced (optional)
- (Note: you can use any fruit here that you think will go with Pimm’s – e.g. apples work quite well)
Preheat the oven to 170°C/150°C fan/gas mark 3. Grease and line a 18cm x 28cm rectangular tin with baking paper.
- Put all the main cake ingredients into a mixer and beat for 2 minutes until the mixture is smooth. Pour this into the pre-prepared tin and level with a palette knife.
- Bake in a preheated oven on the middle shelf for 40-45 minutes until golden and well risen. Double check by sticking a skewer into the centre of the cake – if it comes out clean its done.
- Whilst the cake is baking, make the Pimm’s syrup. Put both the Pimm’s and the caster sugar in a small pan and place over a low heat – stir to dissolve the sugar. Once the sugar has dissolved bring it the boil for 7 minutes until its syrupy and reduced by half. Pour this into a small measuring jug.
- With a skewer, poke holes all over the warm cake and pour 100ml of the syrup over it. Leave the cake to cool completely on a wire rack and set the remaining syrup to one side.
- Whilst this cools, make the buttercream. Put the egg whites and caster sugar into a large heatproof bowl and set over a pan of simmering water – but make sure the water doesn’t touch the bowl! Use an electric whisk (trust me its easier than a normal one!) and whisk the mixture until the sugar has dissolved into the egg whites. To test if its done rub some of it between your finger and thumb – if you can’t feel sugar granules and isn’t warm it’s done. Take the bowl off the pan and whisk for another 3-4minutes on high speed – the bowl should be cool to touch by the end.
- Before adding the butter make sure the bowl is cool enough to not melt it. Reduce the speed of the whisk to about medium and start to add the butter, one piece at a time (make sure each piece is mixed in properly before adding the next). After half the butter has been added the mixture will look curdled – but don’t worry it’s not ruined! Keep adding the rest of the butter until the buttercream comes together (after about 4-5mins). Continue to whisk until it becomes light and fluffy, then add the Pimm’s and some mint if you want to.
- Cover the cold cake with the buttercream. Toss the oranges, strawberries and cucumber (if used) with the remaining Pimm’s syrup and sprinkle onto the top of the cake along with the mint leaves before serving and ENJOY!
What’s great about this recipe is that you can make up to Step 5 the day before it’s needed and keep it in an airtight container.
325 kcals, 20g fat (12g sat. fat), 4g protein, 2g fibre, 30g carbs, 21g total sugars, 0.2g salt
This is seriously an amazing cake, you can add or remove the types of fruit you use and it looks really impressive! Give it a try and let me know how you get on!