With spring round the corner, what’s better than a refreshing drink... in a cake!
FOR THE CAKE
•175g baking spread
•175g caster sugar
•200g self-raising flour
•half tsp baking powder
•3 large eggs
•Zest of 1 lemon and 1 orange
•150g fresh strawberries, finely chopped
•1tsp finely chopped fresh mint
FOR THE DRIZZLE
•30g icing sugar
•100g granulated sugar
•Juice of the zested lemon and half the zested orange
WHAT TO DO
1.Pre-heat oven to 170C. Grease and line a 2lb loaf tin.
2.Put all the cake ingredients into a bowl or mixer and mix until smooth. Add a little more flour if the mix seems to curdle.
3.Scrape this into the tin and bake in the middle of the oven for 40mins until golden and starting to pull away from the tin’s edges.
4.Juice the naked lemon and half the orange and add to a small bowl with the Pimms and icing sugar. Mix until dissolved.
5.Add the sugar but don't mix, just let it sit until the cake is cooked. If the drizzle is looking very wet add more sugar.
6.When the cake is cooked and still hot prick the top all over with a skewer and spoon on the drizzle. Sprinkle a bit more sugar on if you want extra crunch and leave in the tin to cool and set.
7.Once completely cooled gently run a sharp knife around the edges, and turn the cake out.
8.Decorate the top with sliced strawberries and mint leaves and dust with icing sugar, Enjoy!
Thanks to Emily Doyle of Paper Doyleys