Buttermilk Pound Cake with Pimms-soaked Fruits
From BBC FoodA recipe for Pimms that will last beyond the summer. This easy pound cake enjoys a side order of boozy berries.
Ingredients
For the Pimms-soaked fruits
250ml/9fl oz Pimms or similar fruit 'cup'
1 vanilla pod, split
250g/9oz caster sugar
200g/7oz strawberries, hulled
3 kiwi fruit, peeled and thickly sliced
100g/3½oz raspberries
150g/5½oz blueberries
For the buttermilk pound cake
375g/13oz plain flour
½ tsp baking powder
500g/1lb 2oz sugar
pinch salt
225g/8oz butter, softened, plus extra for greasing
6 free-range eggs
1 vanilla pod, seeds scraped out
1 lemon, zest only
225ml/8fl oz buttermilk
clotted cream, to serve
Method
For the Pimms-soaked fruits, place the Pimms, vanilla pod and sugar into a pan and bring to the boil. Boil for 6-8 minutes, or until reduced to make a syrup.
Remove from the heat and allow to cool slightly. Place the fruit in a bowl then pour the syrup over the fruit.
Preheat the oven to 165C/325F/Gas 3.
For the buttermilk cake, sift the flour, baking powder, sugar and salt into a large bowl.
Place the butter into a separate bowl and beat in the eggs, one at a time. Add the vanilla seeds and lemon zest and mix well.
Add the buttermilk to the mixture, then pour this mixture into the flour mixture and fold together.
Grease and line a 22cm/9in springform cake tin. Pour the cake mixture into the tin.
Transfer to the oven and bake for about 1½hours, or until golden-brown and a skewer inserted into the cake comes out clean. Allow to cool slightly in the tin, then turn out onto a cooling rack to cool completely.
To serve, cut the cake into wedges and serve with a dollop of clotted cream and a spoonful of the Pimms-soaked fruits.
By Simon Rimmer
From Something for the Weekend
Less than 30 mins preparation time
30 mins to 1 hour cooking time
Serves 4
