Pimm’s Cake Bites

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We guarantee these fresh and fruity Cake Bites will cause a storm at any summer street party!

24 Portions

Easy 75 Minutes

Ingredients

Ingredients

For the recipe  Pimm’s Cake Bites

For the Pimm’s Cake Bites:

225 g Caster Sugar (8oz)
150 ml Sunflower Oil (1/4 pt)
225 g Plain Flour (8oz)
2 Dr. Oetker Baking Powder Sachets (x2 sachets/10g/2 tsp)
115 g Cucumbers (4oz, grated)
225 ml Pimm's (8 fl.oz)

To decorate:

350 ml Double Cream (12 fl.oz)
25 g Icing Sugar (1 oz)
about 5 g Strawberries (Halved small strawberries, orange and cucumber slices and mint sprigs to decorate)
45 ml Pimm's (3 tbsp)

preparation

Preparation

Step 1: Preheat the oven to 190˚C (170˚C fan assisted oven, 375˚F, gas mark 5). Grease and line a 30 x 20cm (12 x 8inch) oblong cake tin. Put 150g (5oz) sugar in a mixing bowl with the eggs and oil and whisk together until well blended.

Step 2: Sift the flour and Baking Powder on top and using a large metal spoon, carefully fold the flour into the whisked ingredients. Fold in the grated cucumber.

Step 3: Spoon the mixture into the tin and smooth over the top. Bake for 30-35 minutes until risen, lightly golden and just firm to the touch. Stand for 10 minutes.

Step 4: Meanwhile, pour 225ml (8fl.oz) Pimm’s into a saucepan and add the remaining 75g sugar. Heat gently, stirring until the sugar dissolves, then raise the heat and boil for 4-5 minutes until syrupy. Leave aside.

Step 5: Once the cooked cake has been standing for 10 minutes, skewer the top all over and spoon over the Pimm’s syrup. Leave to cool completely in the tin before carefully removing and placing on a board.

Step 6: To decorate, whip the cream until softly peaking, then whisk in the Pimm’s and icing sugar. Spoon into a piping bag fitted with a large closed star nozzle. Cut the cake into 24 squares and pipe a generous swirl of cream on top of each. Decorate with fruit and mint to serve.

1 portion = 62g

Nutritional Information for the recipe Pimm’s Cake Bites

Per Serving Per 100 g / ml
Energy 1059 kJ
253 kcal
201 kJ
48 kcal
Fat 16.16 g 3.04 g
Carbohydrate 24.26 g 4.57 g
Protein 4.50 g 0.85 g

preparation

Preparation

Step 1: Preheat the oven to 190˚C (170˚C fan assisted oven, 375˚F, gas mark 5). Grease and line a 30 x 20cm (12 x 8inch) oblong cake tin. Put 150g (5oz) sugar in a mixing bowl with the eggs and oil and whisk together until well blended.

Step 2: Sift the flour and Baking Powder on top and using a large metal spoon, carefully fold the flour into the whisked ingredients. Fold in the grated cucumber.

Step 3: Spoon the mixture into the tin and smooth over the top. Bake for 30-35 minutes until risen, lightly golden and just firm to the touch. Stand for 10 minutes.

Step 4: Meanwhile, pour 225ml (8fl.oz) Pimm’s into a saucepan and add the remaining 75g sugar. Heat gently, stirring until the sugar dissolves, then raise the heat and boil for 4-5 minutes until syrupy. Leave aside.

Step 5: Once the cooked cake has been standing for 10 minutes, skewer the top all over and spoon over the Pimm’s syrup. Leave to cool completely in the tin before carefully removing and placing on a board.

Step 6: To decorate, whip the cream until softly peaking, then whisk in the Pimm’s and icing sugar. Spoon into a piping bag fitted with a large closed star nozzle. Cut the cake into 24 squares and pipe a generous swirl of cream on top of each. Decorate with fruit and mint to serve.

1 portion = 62g

Nutritional Information for the recipe Pimm’s Cake Bites

Per Serving Per 100 g / ml
Energy 1059 kJ
253 kcal
201 kJ
48 kcal
Fat 16.16 g 3.04 g
Carbohydrate 24.26 g 4.57 g
Protein 4.50 g 0.85 g
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