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Here's the Pimm's cake recipe. Inspired by Brits' summertime tipple, cake is soaked with fruity Pimm's and topped with
mascarpone, fresh strawberries and strips of cucumber. Show-topping cake is easy to make and perfect for a party. Serves 12.

ING 225g (8oz) unsalted butter, softened, 225g (8oz) golden caster sugar 4 eggs, beaten tsp almond extract zested orange,
225g (8oz) self-raising flour 1 tsp baking powder 2 tbsp milk

Pimm's soaking syrup 300ml (10fl oz) Pimm’s 100g caster sugar 2 tbsp orange juice

Mascarpone cream 200g (7oz) light mascarpone 100ml whipping cream 2 tbsp icing sugar 1/2 orange, zested, plus 1 tbsp juice

Filling and decoration 300g (10oz) strawberries, hulled and sliced lengthways handful fresh mint leaves 1/2 cucumber in ribbons zested ½ orange

Method Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease 2 x 20cm (8in) loose-bottom sandwich tins;parchment.

BATTER elec/mixer butter and caster sugar smooth. Gradually add the beaten egg, mixing continuously until pale and fluffy. Beat almond extract and orange zest. Sift over the dry ingredients; fold in using a large metal spoon. Stir in milk. Divide the batter evenly between the prepared tins and smooth the surface. Bake for 20-25 minutes, until risen, golden and just starting to come away from the sides. Cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.

Pimm's syrup. Heat/stir on low Pimm's, sugar and orange juice. Increase the heat; BTB. Boil briskly/stir 15 min til syrupy and reduced by half. Cool offheat.

Mascarpone cream, elec/whisk mascarpone, cream, icing sugar, most of the orange zest and all of the juice til combined and smooth.

ASSEMBLY layer on cake plate: one sponge layer, drizzle 2 tb cooled Pimm's syrup. Pipe on thickly with a plain nozzle, mascarpone cream. Layer up three quarters of the strawberries over the cream, working from the outside edge in. Top with the second sponge and pipe or spread with the remaining cream.

FINAL Decorate the cake with the remaining strawberries, mint and cucumber ribbons.
Drizzle w/ 2-3 tb Pimm's syrup, then scatter over the orange zest. Serve in small slices.

Chef's Tip: To avoid a soggy show-stopper, decorate with strawberries, mint, cucumber and Pimm's drizzle just before serving.