Pimm’s layer cake
- FOR THE CAKE
- 225g Asda Best for Baking Cakes Spread
- 225g caster sugar
- 4 eggs, beaten
- Zest and 2tbsp juice from 1 large orange
- 225g self-raising flour
- 1tsp baking powder
- TO DECORATE
- 100ml Pimm's
- 300g strawberries, chopped, plus 3 halved to decorate
- 200ml whipping cream
- 200g Asda Fat Free Greek Style Yogurt
- ½ cucumber
- 1 orange, thinly sliced
- Fresh mint leaves
- Icing sugar, to dust
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line 2 x 20cm loose-bottomed sandwich tins.
Whisk all the cake ingredients for 3-4 minutes until light and fluffy. Divide between the tins and bake for 20-25 minutes until golden brown. Leave to cool in the tins for 5 minutes, then turn out and cool completely.
Put the Pimm's and chopped strawberries in a small pan and simmer for 10-15 minutes until thickened and spreadable. Pour onto a plate and leave to cool completely.
Slice each cake in half horizontally. Whip the cream until stiff then fold in the yogurt. Stand one cake half on a plate and spread with ⅓ of the cream. Drizzle over ⅓ of the strawberry mixture and spread gently. Repeat twice. Top with the last cake half.
Use a veg peeler to cut ribbons of cucumber and pat them dry with kitchen paper. Arrange on top of the cake with the orange slices, strawberry halves and mint. Dust the edges with icing sugar and serve.