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    Martha Collison’s Pimm’s traybake

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    Martha Collison’s Pimm’s traybake

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 45 minutes to 50 minutes 50 minutes

    Serves: 12 - 16


    200g butter, softened
    300g caster sugar
    3 large free range eggs
    Zest of 1 lemon
    Zest of 1 orange
    300g self-raising flour
    Pinch of salt
    75ml milk

    For the topping:
    125g granulated sugar
    4 tbsp Pimm’s
    Juice of ½ orange
    150g strawberries, cubed
    ½ x 25g pack mint, chopped
    ½ orange, cut into segments
    50g cucumber, cubed
    170ml tub double cream, softly whipped 


    1. Preheat the oven to 160°C, gas mark 3 and line an approximately 28 x 20cm traybake tin with baking parchment.
    2. Place all the cake ingredients into the bowl of a stand mixer or a large bowl, and whisk for 4-5 minutes, until the mixture is really light and fluffy.
    3. Scrape the mixture into the prepared tin and bake for 30-35 minutes, until risen and golden brown on top.
    4. Whilst the cake is baking, combine the granulated sugar with 3 tablespoons of Pimm’s and the juice of ½ an orange. Pour the mixture over the baked cake, spreading it across the whole top of the cake using the back of a spoon.
    5. In a small bowl, stir together the strawberries, mint, orange and cucumber with the remaining tbsp of Pimms. Place on the table, along with the whipped cream.
    6. Slice the cake into portions and serve as an easy summer dessert, topped with a dollop of cream and a sprinkle of Pimm’s-soaked fruit. 

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