Pimm’s Cake Bites

20 minutes prep, 35 minutes cook

Serves 24

Ingredients

For the cake bites:

225g caster sugar

2 medium eggs

150ml sunflower oil

225g plain flour

2 Dr. Oetker Baking Powder Sachets

115g cucumbers (grated)

225ml Pimm's

To decorate:

350ml double cream

25g icing sugar

5g strawberries

45ml Pimm's

A handful of orange and cucumber slices

Mint sprigs

Method

Preheat the oven to 190˚C/170˚F/Gas 5 and line an oblong cake tin. In a mixing bowl, whisk 150g of sugar with the eggs and oil.

Carefully fold in the flour, baking powder and grated cucumber. Spoon the mixture into the cake tin and smooth over the top. Bake for 30-35 minutes until risen and lightly golden. Stand for 10 minutes.

Meanwhile, pour 225ml of 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.

Skewer the top of the cake and spoon over the Pimm’s syrup, then leave to cool before removing from the tin.

Whip the cream until soft peaks form, 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.