Month: July 2016

Pimm’s Cake

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What time is it? It’s got to be Pimm’s O’clock! Two layers of lemon cake soaked with a Pimm’s syrup, then coated with a Pimm’s buttercream. It’s topped with strawberries, orange segments, cucumber and the odd sprig of mint. This cake is perfect for summer parties or picnics, we just need the sun to come back out…

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For the cake,

  • 175g caster sugar
  • 175g margarine
  • 200g self raising flour
  • 1/2 tsp baking powder
  • 3 eggs
  • zest and juice of 2 lemons

Before you make the cake, preheat the oven to 160°C and grease and flour two sandwich tins (8 inch diameter).

Sieve the flour and baking powder into a large bowl. Add the remaining ingredients and mix together until smooth. Split the batter evenly between the two tins. Use a palette knife to level the batter in the tin. Then bake in the oven for 18-20 minutes until risen and golden. Check the cakes are done by inserting a skewer or cake tester into the centre. If the skewer comes out clean, the cakes are done. Leave to cool on a wire rack.

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For the Pimm’s syrup,

  • 50g caster sugar
  • 60ml water
  • 50ml Pimm’s

Whilst the cakes are cooling, make the Pimm’s syrup. Heat the water and sugar gently in a saucepan until the sugar is dissolved (stirring from time to time). Once the sugar has dissolved, bring to a boil, then take off the heat. Add the Pimm’s to the saucepan and stir. Leave to one side until you are ready to assemble the cake.

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For the Pimm’s buttercream,

  • 150g unsalted butter, at room temperature
  • 350-400g icing sugar
  • 3 – 4 tbsp Pimm’s

Cube the butter then beat in a mixer or by hand until smooth. Sieve the icing sugar, then add to the butter in 3 batches. Beat vigorously for a few minutes. Once the buttercream is smooth and silky, add the Pimm’s and beat in. If the buttercream seems a little too soft, add a little more icing sugar or cover in clingfilm and pop in the fridge for a few minutes.

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Once all the components are ready, assemble the cake. Take one of the cakes and secure on a cake board or stand with a small amount of buttercream. Use a pastry brush to cover the whole cake with half of the Pimm’s syrup. Then cover the top and sides with buttercream. Put the second cake on top and brush with the remaining syrup. Cover the whole cake with the rest of the buttercream. Use a palette knife to smooth out the buttercream. Pop in the fridge for a few minutes to firm up. Top with fruit you would usually find in a Pimm’s and Lemonade, such as strawberries, cucumber, orange and mint leaves.

This is a great cake to make the day before you need it, as the syrup will have longer to soak in. If making in advance, add the fruits on the day of serving so they stay fresh and delicious.

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Raspberry, Rose and Pistachio Tartlets

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These sweet pastry tartlets have a raspberry and rose cream filling and are topped with raspberries and crushed pistachios.

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For the Pastry (makes 6 tartlets with a 3 inch diameter)

  • 100g plain flour
  • 50g unsalted butter (cubed) plus extra for greasing the moulds
  • 25g caster sugar
  • a pinch of salt
  • 1 egg

To make the pastry, pop the flour, sugar, salt and the butter into a food processor and blitz until the mixture looks like breadcrumbs. This won’t take long so be careful not to overwork the flour, just a few pulses will do. In a separate bowl, whisk the egg slightly with a fork. Pour about half of the egg into the food processor and blitz together. If the mixture doesn’t come together add a little bit more egg and blitz again. Stop adding egg once the pastry comes together into a ball. Sprinkle some flour on the pastry, and wrap in cling film. Pop in the fridge to chill for at least 20 minutes.

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Meanwhile, brush the moulds all over with softened butter. Once the pastry has chilled, sprinkle your workspace with flour and roll out the pastry. For small tartlets, a thinner pastry is best so try to roll it out until it’s about 2-3mm thick. Cut out the pastry with a circular cutter that’s a little larger than your moulds. Ease the pastry into the moulds and press firmly against the base and the sides. Put the pastry back in the fridge to chill again for another 20 minutes.

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Preheat the oven to 190°C. Prick the base of the chilled tartlets two or three times with a fork. Trim the edges with a sharp knife. Line each tartet with baking paper and fill with baking beans or rice. Place on a tray and bake for 12-15 minutes. Remove the baking beans and paper, then bake for a further 3-5 minutes until golden and dry to the touch . Once baked, leave in the moulds to cool down.

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For the filling

  • 100ml double cream
  • 50g mascarpone cheese
  • 2tbsp icing sugar
  • 1/4 tsp rose water
  • a punnet of raspberries
  • 25g pistachios

Whisk the cream, mascarpone and icing sugar together until all combined and forms soft peaks. Add the rose water and mix in. Rose water is very strong so you can add more if you like, but best to taste as you go to stop your cream tasting too soapy. In a separate bowl, roughly crush up some raspberries with a fork. For 6 tartlets, I used 12 raspberries. Add the raspberries to the cream and fold in.

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Spoon or pipe the cream into the pastry shells and smooth over with a palette knife. Top with a couple of raspberries. Finally, crush up some pistachios in a pestle and mortar and sprinkle over the top. Keep these tartlets chilled (because of the cream) and enjoy!

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