My Cake made the press!

So last year my flat made a feature in The Times, this year my cake got picked up from Instagram to be featured in Tesco’s in-house magazine (its still press). I really am a desperate housewife -well divorced.

I was having a lil garden party back in July and wanted a showstopper to wow the guests! Looking around Tesco I noticed a Pimm’s cake on the from of a magazine, with time against me (it was on the day eeeek) and I knew I had a lovely stunning trifle dish I decided to adapt it to be more of a layered trifle style cake, and boy did good!!!


Heres the recipe

I just adapted the way I presented it, you gotta werk with what you got right?

  • Ingredients

  • 225g (8oz) unsalted butter, softened, plus extra for greasing
  • 225g (8oz) golden caster sugar
  • 4 eggs, beaten
  • 1 tsp almond extract
  • 1 orange, finely zested
  • 225g (8oz) self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk
  • For the Pimm’s syrup

  • 300ml (10fl oz) Pimm’s
  • 100g (3 1/2oz) caster sugar
  • 2 tbsp orange juice
  • For the mascarpone cream

  • 200g (7oz) light mascarpone
  • 100ml (3 1/2fl oz) whipping cream
  • 2 tbsp icing sugar
  • 1/2 orange, zested, plus 1 tbsp juice
  • For the filling and decoration

  • 300g (10oz) strawberries, hulled and sliced lengthways
  • handful fresh mint, leaves picked
  • 1/2 cucumber, cut into ribbons
  • 1/2 orange, zested