Have you had your first Pimms of the year yet? Having your first Pimms of the summer is the same as having your first mulled wine of winter. It signals that summer has begun! Pimms cup, or a Pimms cocktail, is the perfect refreshing drink on a hot day and it's very popular at Wimbledon. I’ve used the flavours of this cocktail to create my Pimms Cake. The sponges are infused with citrus zest, it’s drizzled in a Pimms syrup, filled with strawberry jam and a mascarpone cream, and topped with fresh fruit and whipped cream.
How to make Pimms Cake
To make the sponge, mix the butter and sugar together, then whisked in the eggs and the citrus fruit zest. Add self raising flour and whisk it in, then divide the mixture between the cake tins.
Once the cake was baked and fully cooled, levelled off the sponges and drizzle each sponge with a Pimms syrup.
Make the filling by whisking together mascarpone, icing sugar, double cream and vanilla extract.
Using a piping bag, add blobs of the filling over the bottom sponge, then cover it with strawberry jam. Add more blobs of the filling on top of the Pimms Cake, and drizzled over more of the Pimms syrup. To finish the Pimms Cake, whip up the double cream with the icing sugar and vanilla, and piled it on top of the cake. Then cover it in strawberries, orange slices, cucumber rolls and fresh mint leaves.
What is Pimms?
If you’re not familiar with Pimms, it is a gin based liquor flavoured with fruits and spices. It is made into a cocktail by adding lemonade (or occasionally ginger ale) and lots of fresh fruit like strawberry, orange and cucumber, plus fresh mint leaves. Pimms is SO popular in the UK at summertime, jugs of Pimms cocktails are served in almost every beer garden you go to and it's also known as the drink of Wimbledon. It’s the perfect refreshing drink on a hot day!
Can this recipe be made into cupcakes?
Yes! To make cupcakes, head to my Pimms Cupcake recipe for instructions.
How long does this cake last for and can it be frozen?
The decorated cake will keep in an airtight container in the fridge for 2 days. You can freeze the cake if you do not add the mascarpone frosting, jam, whipped cream and fruit. Wrap it well with cling film or put it in an airtight container and freeze for up to 3 months. I do not recommend freezing the frosting.
Recommended equipment & ingredients*
- 8" cake tins
- Mixing bowls
- Cooling rack
- Kitchen scales
- Round cake tin liners
- Electric hand mixer
- Piping bags
- Round piping nozzle
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More Pimms recipes...
For the Pimms syrup
- 300 ml Pimms
- 100 g Caster sugar
For the sponges
- 350 g Butter or baking spread
- 350 g Caster sugar
- 1 Orange zest only
- 1 Lemon zest only
- 1 Lime zest only
- 6 Eggs large
- 350 g Self raising flour
For the filling
- 250 g Mascarpone
- 2 tbsp Icing sugar
- 2 tsp Vanilla extract
- 215 ml Double cream
- 100 g Strawberry jam
For the topping
- 300 ml Double cream
- 1 tbsp Icing sugar
- 1 tsp Vanilla extract
- Fresh strawberries, sliced orange and cucumber rolls
- Fresh mint
- Start by making the Pimms syrup as it needs to cool down. Put the Pimms and sugar in a pan, heat on a low heat until the sugar has dissolved then boil for 5 minutes, stirring frequently. Pour into a bowl and leave to cool fully
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins
- Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer
- Add the eggs and the orange, lime and lemon zest, and whisk until fully incorporated
- Add the self raising flour and whisk in until you can't see any flour anymore
- Divide the mixture between the two cake tins, using scales for accuracy if you like
- Bake for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks
- If the cakes have domed on top, level them off with a cake leveller
- Then drizzle a third of the Pimms syrup on each sponge, using up two thirds in total
- To make the filling use an electric hand whisk or food mixer to whisk together the mascarpone cheese, double cream, vanilla extract and icing sugar until thick
- Put one of the sponges on your chosen cake stand or serving plate and pipe or spread blobs of the filling over it
- Drizzle the strawberry jam over the filling
- Top with the second sponge and spread or pipe the remaining filling on top, then drizzle over the remaining syrup, letting it drip down the sides of the cake
- Whip up the double cream, vanilla extract and icing sugar either by hand, with an electric hand mixer, or food mixer. Pile it in the centre of the cake
- Arrange the strawberries, orange slices, cucumber rolls or slices and fresh mint leaves on top of the cake. To make the cucumber rolls, use a vegetable peeler to peel long strips of cucumber, then roll them up
- Serve immediately, leftovers will keep for 1-2 days in the fridge