Recipe: Pimms Sponge Cake



Made this delicious sponge for my dad’s birthday cake to have something different from the norm. This was my first birthday cake and so thankfully it went down very well and was  a 10/10 all round!


For the sponge

225g unsalted butter

225g golden caster sugar

4 medium sized eggs

1 tsp almond extract

zest of 1 orange

225g self raising flour

1 1/2 tsp of baking powder

2 tbsp skimmed milk

For the syrup

300 ml pimms

100g caster sugar

2 tbsp orange juice

For the cream

200g light mascarpone

100ml double cream

2 tbsp icing sugar

Zest of 1/2 orange

1 tbsp of juice

For the inside and the topping

400g strawberries, sliced downwards

Fresh mint leaves

1/2 cucumber (in ribbons)

Zest of half an orange


  1. Preheat oven to 160 fan, 180 conventional or gasmark 4
  2. Grease 2 8″ sandwich tins and line with greaseproof paper
  3. Whisk butter and caster sugar together until smooth
  4. Add the egg slowly whilst continuing to stir until the consistency is pale and fluffy.
  5. Add the almond extract and orange zest.
  6. Add the flour, baking powder and milk .
  7. Pour into sandwich tins.
  8. Bake for approx 25 minutes until golden.
  9. Whilst the cake is cooking, make the pimms syrup.
  10. Put the pimms, sugar and orange juice in a saucepan and warm on a low heat until the sugar has dissolved.
  11. Once dissolved, boil briskly for 15 minutes until syrupy then set aside to cool.
  12. Make the mascarpone cream – combine the mascarpone, icing sugar, orange zest and juice in a bowl and whisk until smooth.
  13. Put one layer of cake on the cake stand and drizzle with 2 tbsp of pimms syrup.
  14. Pipe the cream on the cake and decorate with strawberries.
  15. Add the top layer and pipe the remaining cream and add strawberries, mint and cucumber for decoration.
  16. Drizzle over the rest of the pimms syrup.

NB – to make the cucumber ribbons, use a sharp knife slice thinly down until you reach the core and then bend the cucumber into a ribbon shape.


Recipe: *Easter Special* Vanilla & fruit sponge topped with frosting & sugar strands

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As much as I love being healthy and do so 99% of the time, every now and then you have to have something naughty.

This is a recipe for the easter cake i’ve made this year which is a vanilla based cake filled with dried fruit and drizzled in icing/buttercream and sugar strands.


For the sponge

175g golden caster sugar

175g self raising flour

3 medium eggs

175g unsalted butter

1 tsp Baking powder

1 tsp Vanilla extract

75g sultanas

75g glace cherry halves

For the topping:

Frosting (I used a tube of sainsburys designer white icing)

100g icing sugar

1 bag of mini eggs

Hundreds and Thousands

Pink food colouring (or colour of your choice)



  1. Preheat oven to 180oc/160oc fan
  2. Grease a 7inch round cake tin
  3. Put all the ingredients for the sponge in a bowl together and mix well until smooth and fluffy
  4. Pour into a tin and bake for approx 40 minutes or until a skewer comes out clean
  5. Leave to cool
  6. Mix the 100g icing sugar with 1 tsp of warm water adding more if necessary until a thick consistency is made
  7. Stir the icing with food colouring until your desired colour is reached
  8. Start by decorating the outer rim of the cake with frosting
  9. Use a palette knife to then spread the icing into the middle of the cake
  10. Decorate with mini eggs and hundreds/thousands
  11. EAT AWAY

Recipe: Lemon Drizzle Sponge Cake


20151031_133953_resizedMy boyfriend had his birthday this weekend and so I made him a lemon drizzle cake. I’m not going to pretend that this is the healthiest cake you could make because it’s not but it is simply delicious and definitely worth making for a cheat day or a birthday 😉


225g unsalted butter

4 medium eggs

One can of light condensed milk

55g ground almonds

5 lemons

225g self raising flour

1tsp of baking powder

1tbsp of poppyseeds

200g of icing sugar


1)Heat oven to 180/160f fan/gas mark 5.

2) Grease a 20cm loose bottomed cake tin.

3) Put the butter, eggs, milk, almonds, baking powder, flour and poppyseeds in a large mixing bowl. Add the grated zest and juice of 1 lemon and whisk together until smooth and light in colour.

4) Bake for 50-55 until the cake turns golden.

5) Prepare the lemon syrup by mixing the the juice of 3 lemons with 100g of icing sugar in a saucepan on a low heat.

6) Make holes all over the cake using a skewer and pour the syrup over the top so it is absorbed into the sponge.

7) Leave the cake to cool.

8) Once cool then make the icing by adding the juice of one lemon to the leftover 100g of icing sugar and mix until a thick pouring texture is formed. (Ensure you add the juice slowly and that the mixture does not become too runny)

9) Drizzle over the icing and it is ready to serve!