I thought of a million names for this cake and none of them do it justice. If I could bottle up England in the summertime and bake it? This would be it. Think jugs of Pimm’s in the sunshine, deckchairs, Wimbledon and bowls of Eton mess, all rolled into one. A sunny, crowd-pleasing number. © Extracted from Stirring Slowly by Georgina Hayden, published by Square Peg – £20.
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150g butter (plus extra for greasing)
490g caster sugar
5 large eggs
1 orange
1 lemon
150g self-raising flour
½ tsp baking powder
2–3 tbsp milk
700g strawberries
125ml Pimm’s (plus extra for brushing)
200ml double cream
1 vanilla pod
200g fat-free Greek yoghurt
icing sugar, to serve
fresh mint leaves or flowers, for decorating (optional)
Two 20cm round cake tins
Greaseproof paper
Free-standing mixer – hand held whisk will work too
Wire rack
Mixing bowl
Two baking sheets
Small pan
Board or cake stand