Pimm ’s & straw­berry driz­zle cake

Essentials (South Africa) - - FOOD -

Serves 10 Ready in 50 min

175g mar­garine, soft­ened 225g cas­tor sugar

1 tsp vanilla ex­tract 175g self-rais­ing flour

½ tsp bak­ing pow­der

3 eggs

2 tbsp milk

150ml Pimm’s No. 1

6 tbsp straw­berry jam 200g straw­ber­ries, halved, plus ex­tra to dec­o­rate 300ml dou­ble-thick cream 200g ic­ing sugar

Pink food colour­ing 1 Heat the oven to 190°C. Grease two 18cm sand­wich tins and line the bases with bak­ing pa­per. Place the mar­garine, 175g cas­tor sugar, vanilla, flour, bak­ing pow­der, eggs and milk into a bowl. Beat with elec­tric mixer un­til creamy. Di­vide the mix­ture be­tween the two tins and then spread evenly. Bake for 20-25 min un­til pale golden, risen and firm to the touch. 2 Gen­tly heat 100ml Pimm’s and 50g cas­tor sugar in a pan un­til the sugar dis­solves. In­crease the heat and boil for 3 min to make a syrup. Cool slightly. While the cakes are still warm, prick them all over with a skewer and driz­zle over the syrup. 3

Once cool, turn the cakes out and place one on a serv­ing plate. Spread with the jam (you may need to warm it for spread­ing con­sis­tency) and top with the halved straw­ber­ries. Whip the cream with 50ml Pimm’s un­til it forms soft peaks then spread over the straw­ber­ries. Place the other cake on the top. 4 Mix the ic­ing sugar with a lit­tle water un­til it’s the thick­ness of sin­gle cream. Stir in a few drops of the pink food colour­ing. Pour over the top of the cake, al­low­ing it to drip down the sides. Dec­o­rate with the ex­tra straw­ber­ries.

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