Pimm’s Traybake

Pimm's Traybake served on baking parchment next to a jar of Pimm's syrup
  • 12 servings
  • 1 hour plus cooling time to prepare
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Ingredients

  • For the Cake
  • 300g soft unsalted butter
  • 225g caster sugar
  • 300g self raising flour
  • 4 medium free-range eggs
  • 2 medium free-range egg yolks
  • For the Pimm's Syrup
  • 300ml Pimm's
  • 100g caster sugar
  • For the Frosting
  • 200g pot French crème fraîche
  • 200g icing sugar
  • 100g Booths unsalted butter, softened
  • 300g fresh strawberries, chopped into small chunks or slices
  • 3" piece of cucumber, chopped into small pieces
  • 4 flat peaches chopped into small pieces
  • Few mint leaves to decorate

Instructions

Pimm’s is the classic flavour of summer, especially during the Wimbledon fortnight. This gorgeous traybake is perfect for a picnic or just for nibbling on in front of the evening highlights with a brew.

Method:

  1. Pre-heat the oven to 160°c / 325°f / gas mark 3 and grease and line a rectangular baking tray.
  2. Beat all the cake ingredients together in a mixer or electric whisk for about 2-3 minutes until smooth. If you’re hand whisking it’ll take a little longer.  Pour into the baking tray and bake for 40-45 minutes, or until well risen, golden and a skewer comes out clean.
  3. Meanwhile, make the syrup by putting the Pimm’s and sugar into a saucepan, heating on low until the sugar has dissolved, then boiling for approximately 5 minutes until the liquid has reduced by half. Pour the syrup into a measuring jug.
  4. Poke a few holes all over the cooked cake and pour a 100ml of the syrup all over the cake and then leave to cool completely. Keep the remaining syrup to one side.
  5. To make the frosting, put the icing sugar and softened butter into a bowl and mix together until smooth. Gradually add the french crème fraîche, mixing well as you go and then refrigerate for about 1 hour.
  6. Once the cake has completely cooled, spread the frosting evenly over the top. When ready to serve, toss the chopped fruit and cucumber in the left over syrup and sprinkle over the cake. Garnish with fresh mint.

Chefs Tip:
Why not use Booths Champagne instead of Pimm’s for the sugar syrup?
Simply use 240ml of Rosé Champagne, 200g caster sugar and follow the syrup instructions above.

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