Date posted: 03/07/2023

Pimms layer cake

  • Timing: 1 hr
Votes: 0 Average: 0


Everyday Favourites unsalted butter, softened 225g
Tate & Lyle caster sugar 225g
Everyday Favourites free range eggs, beaten 4
Almond extract
Orange, finely zested 1
Everyday Favourites self-raising flour 225g
Baking powder 1 tsp
Milk 2 tbsp
For the Pimm's syrup
Pimm’s 300ml
Tate & Lyle caster sugar 100g
Orange juice 2 tbsp
For the mascarpone cream
Light mascarpone 200g
Whipping cream 100ml
Tate & Lyle icing sugar 2 tbsp
Orange, zested, plus 1 tbsp juice 1/2
For the filling and decoration
Fresh berries 300g
Edible flowers
Lyle's golden syrup


The page that you are currently reading is an ad feature
  1. Prep the oven to gas mark 4, or 160°C (fan oven). Lightly grease 2 x 20cm (8in) loose-bottom sandwich tins. Then line the bases with non-stick baking paper.
  2. In a mixing bowl, cream the butter and caster sugar with an electric whisk until light and fluffy. Gradually add the beaten egg, mixing continuously until pale and fluffy. Beat in the almond extract and orange zest.
  3. Sift over the dry ingredients and fold in using a large metal spoon. Stir in the milk. Divide the batter evenly between the prepared tins and smooth the surface. Bake for 20-25 minutes, until risen and golden. Leave to cool in the tins for 5 mins, then turn out onto a wire rack to cool completely.
  4. Okay, time for the good bit! To make the Pimm's syrup. Put the Pimm's, sugar and orange juice in a small pan. Warm over a low heat, stirring until the sugar has dissolved. Increase the heat and bring it to a boil. Boil briskly for 15 minutes, stirring occasionally, until syrupy and reduced by half. Remove from the heat and set aside to cool.
  5. For the mascarpone cream, put the mascarpone, cream, icing sugar, most of the orange zest and all of the juice in a mixing bowl. Beat with an electric whisk, until combined and smooth.
  6. Now for a bit of cake architecture... Put one sponge on a serving plate and drizzle over 2 tbsp of the cooled Pimm's syrup. Using a large piping bag fitted with a plain nozzle, pipe the mascarpone cream over the cake. Alternatively use a palette knife, spreading it thickly.
  7. Layer up three-quarters of the strawberries over the cream, working from the outside edge inwards. Top with the second sponge and pipe or spread with the remaining cream.
  8. Decorate the cake and drizzle over 2-3 tbsp more of the Pimm's syrup or Lyle's Golden Syrup. Then eat... lots!
Back to Top