A feast for the eyes, with enough Pimm's left for a glass or two
Serves 16  / 
Prep 30 mins  / 
Cook 1 hour


275g Co-op unsalted butter, softened, plus extra for greasing
275g caster sugar
Zest of 1 orange
2 tbsp Pimm's
5 Co-op British eggs
275g Co-op self raising flour
1 1/2 tsp baking powder
For the drizzle:
100ml Pimm's
100g icing sugar
For the butter icing:
150g Co-op unsalted butter, softened
150g icing sugar
Juice of 1/4 orange
2 tbsp Pimm's
To decorate:
1/2 orange
400g Co-op British strawberries
1/4 cucumber
handful fresh mint leaves


Preheat the oven to 180°C/fan 160°C/Gas 4
Butter a deep, 20cm cake tin and line with greaseproof paper
Beat the butter, sugar, orange zest and Pimm's together
Add the eggs one at a time, with a bit of flour after each
Keep beating, gradually adding the rest of the flour and the baking powder
Spoon into the cake tin and bake for 30 mins, then cover the top with greaseproof paper and bake for another 20 mins
Leave to cool
Melt the Pimm's and icing sugar together in a small pan on a low heat, then gently bubble for about 10 mins to make a syrup
Prick the cake all over with a skewer
Pour most of the syrup over the cake and leave to cool
Beat the buttercream ingredients together until pale and fluffy
Cut the cake into 3 equal layers horizontally, then stack them on top of each other, spreading buttercream in between, ending with a layer of buttercream on the top
Decorate with fruit, cucumber, mint and the remaining syrup