Small Batch Pimm’s Layer Cake

Serves 4


50g unsalted butter, softened

½ cup caster sugar

¼ cup sour cream

¼ cup Pimm’s

2 eggs separated

1 tsp finely grated orange zest ¾ cup almond meal

1 cup gluten-free flour

½ tsp gluten-free baking powder ¼ tsp gluten-free baking soda ¼ tsp table salt

¼ cup pure caster sugar

½ cup Pimm’s, extra

¾ cup sour cream, extra

½ cup single cream

1 tsp vanilla extract

250g strawberri­es, halved

Preheat oven to 180°C (160°C fan forced). Lightly grease and line a 15cm round cake tin with non-stick baking paper. Place the butter and sugar in the bowl of an electric stand mixer and beat for 5 minutes, or until light and creamy. Add the sour cream, Pimm’s, egg yolk and orange zest and beat on low speed until smooth.

Place the almond meal, flour, baking powder, soda and salt in a medium bowl and whisk to combine. Add to the egg mixture and beat on low speed until just combined.

Whisk egg whites until stiff peaks and fold into the cake batter. Spoon into the tin, smoothing the top and bake for 35-40 minutes, or until a skewer inserted comes out clean. Set aside to cool in tin for 10 minutes, before turning out to cool completely.

Meanwhile for the syrup, combine sugar and Pimm’s in a small saucepan over medium heat, stirring to dissolve the sugar. Bring to a simmer and cook for 4-6 minutes, or until syrupy. Set aside to cool.

Trim the top of the cake, and halve horizontal­ly. Combine the sour cream, cream and vanilla in the bowl of an electric stand mixer and whisk until soft peaks form.

Place one cake on a cake stand. Top with half the cream. Top with remaining cake. Serve topped with remaining cream, strawberri­es and drizzle with syrup.

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