Pimms drizzle loaf cake with Pimms icing.
Schools run on caffeine and sugar. Not necessarily in that order.
On INSET days our staff room resembles the Mad Hatter’s tea party. Cake club has arrived. Those who wish to make a cake to share, makes one. Everyone, of course, is welcome to eat. My contribution was a Pimms drizzle loaf cake, with Pimms icing. As we know, as well as sugar and caffeine, most teachers occasionally need alcohol too.
Sadly I didn’t get a picture of the finished loaf cake. Never get between a cake on the staff room table and staff after a staff meeting.
This vanished very quickly and I have been asked for the recipe, so here it is.
Pimms drizzle loaf cake with Pimms icing.- ingredients.
3 large eggs
200g caster sugar
200g self raising flour
grated zest of a lemon
grated zest of an orange
100g dried strawberries, chopped, dusted with a little flour.
4 sprigs of mint, leaves stripped and finely chopped
50 ml Pimms
2 tbsp orange juice
2 tbsp lemon juice
4 tbsp granulated sugar
1 cup icing sugar
Enough Pimms to make icing thick as double cream
- Preheat the oven to 180c
- Line a loaf tin with parchment or a loaf tin liner.
- Cream together the butter and sugar until light and fluffy.
- Beat in an egg at a time, add a spoon of flour with each egg to prevent the mixture splitting.
- Fold in the flour, orange and lemon zest and the chopped mint.
- Stir in the chopped strawberries with the Pimms.
- Scrape out of the bowl into the loaf tin.
- Bake for 45 to 50 minutes or until a skewer comes out clean from the cake.
- Mix together the drizzle and pour over the cooked cake as it is cooling in the tin.
- Once completely cool, make up the icing. Make sure the top of the cake is covered,if the icing falls down the sides, all the better.
Take into the staff room, and stand back!