Pimms Loaf Cake
Citrus cake with a Pimms syrup, topped with whipped cream and fresh fruit
Servings 10
Calories 446kcal
Ingredients
For the Pimms syrup
- 150 ml Pimms
- 50 g Caster sugar
- 2 tbsp Citrus fruit juice
For the cake
- 200 g Butter or baking spread unsalted, softened
- 200 g Caster sugar
- 4 Eggs large
- 200 g Self raising flour
- 1 Lemon zest only
- 1 Lime zest only
- 1 Orange zest only
For decoration
- 200 ml Double cream
- 1 tsp Vanilla extract
- 1 tbsp Icing sugar
- Fruit of your choice, I recommend strawberries, orange slices, cucumber rolls and mint leaves
Instructions
- Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 2lb loaf tin
- Mix together the butter (or baking spread) and caster sugar, ideally using an electric mixer, until light and fluffy
- Add the eggs, and whisk in until smooth
- Add the lemon, orange and lime zest and mix in. Keep the zested fruits as you can use their juice for the syrup
- Whisk in the flour gently until fully combined
- Pour the mixture into the loaf tin and bake for an hour, or until a skewer inserted in the centre comes out clean
- While the cake is baking, make the Pimms syrup
- Juice the lemon, lime and orange that you zested for the cake into the same bowl, and add 2 tbsp of the juice to a sauce pan along with the Pimms and caster sugar
- 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
- When the cake comes out of the oven, poke it all over with a thin skewer, then brush the syrup all over it. Leave the cake to cool fully in the tin
- To decorate, whip up the double cream with the icing sugar and vanilla extract and pile it on top of the cake
- Add fresh fruit of your choice, I recommend strawberries, orange slices, mint leaves and cucumber rolls. To create the cucumber rolls use a vegetable peeler to peel strips off a cucumber and roll them up
- Serve immediately, store leftovers in the fridge and eat within 2 days
Notes
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I used a baking spread for the cake, but you can also use unsalted butter.
- You can decorate this cake with any fresh fruit you prefer.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
Calories: 446kcal | Carbohydrates: 44g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 176mg | Potassium: 111mg | Fiber: 1g | Sugar: 28g | Vitamin A: 924IU | Vitamin C: 15mg | Calcium: 41mg | Iron: 1mg
