For those of you who don't want to believe that summer is pretty much over, use your last drops of pimms to get yourself back into the summer 2013 mood.
PIMMS CAKE420g self-raising flour
400g sugar (I used a mixture of demerara and soft brown sugar)
two teaspoons of baking powder
120g unsalted butter, softened
200ml milk
strawberries, hulled and quartered
3 shots of Pimms
CREAM CHEEDE ICING250g cream cheese
40g unsalted butter, room temperature
350g icing sugar
one grapefruit, zest and juice
Preheat the oven to 200C.
Butter two cake tins, and line the bases (this is necessary because the syrawberries will stick).
Arrange the strawberries throughout the tins.
Mix all the dry ingredients together with the butter. When you get a crumble-like mixture, add the milk whilst continually beating.
When you have a batter, add the Pimms and completely stir.
Pour the cake mixture over the strawberries.
Put in the oven and turn the temperature down to 170C.
Check the cakes after 35 minutes, and as a general guide, take them out of the oven after 50 minutes.
Leave the cakes in their tins for 10 minutes, and then turn out to cool on a wire rack.
Cream the butter, sugar and grapefruit zest.
Add the grapefruit juice to the butter cream, and then the cream cheese.
Thoroughly mix, but be aware that too much mixing results in a flat liquid.
If your icing becomes too liquidy, you can add icing sugar of corn flour, but you don't want an icing which is too sweet or bland.
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| Cake #1 |
PIMMS CAKE420g self-raising flour
400g sugar (I used a mixture of demerara and soft brown sugar)
two teaspoons of baking powder
120g unsalted butter, softened
200ml milk
strawberries, hulled and quartered
3 shots of Pimms
CREAM CHEEDE ICING250g cream cheese
40g unsalted butter, room temperature
350g icing sugar
one grapefruit, zest and juice
 |
| Cake #2 |
Butter two cake tins, and line the bases (this is necessary because the syrawberries will stick).
Arrange the strawberries throughout the tins.
Mix all the dry ingredients together with the butter. When you get a crumble-like mixture, add the milk whilst continually beating.
When you have a batter, add the Pimms and completely stir.
Pour the cake mixture over the strawberries.
Put in the oven and turn the temperature down to 170C.
Check the cakes after 35 minutes, and as a general guide, take them out of the oven after 50 minutes.
Leave the cakes in their tins for 10 minutes, and then turn out to cool on a wire rack.
Cream the butter, sugar and grapefruit zest.
Add the grapefruit juice to the butter cream, and then the cream cheese.
Thoroughly mix, but be aware that too much mixing results in a flat liquid.
If your icing becomes too liquidy, you can add icing sugar of corn flour, but you don't want an icing which is too sweet or bland.
