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This delectable Pimm’s Celebration Cake is taken from the Dairy Diary.

Ingredients

• Unsalted butter 300g (11oz), softened

• Caster sugar 425g (15oz)

• Eggs 5 medium

• Plain flour 450g (1lb)

• Baking powder 1 tbsp

• Lemonade 200ml (7fl oz)

• Pimm’s 250ml (9fl oz)

• Double cream 350ml (12fl oz)

• Fresh mixed berries 525g (1lb 3oz), halved if large

• Soft-set raspberry or strawberry jam 200g (7oz)

• Sliced cucumber and mint leaves to decorate

Instructions

1. Preheat oven to 180°C/160°fan/Gas 4. Grease and line 2 x 20cm (8in) round, deep cake tins. Put butter in a bowl with 300g (11oz) sugar and beat until pale and creamy. Beat in eggs with a little flour.

2. Sift over remaining flour and baking powder and stir in 150ml (5fl oz) lemonade. Divide between tins. Bake for 50-60 minutes until risen and golden.

3. Meanwhile, put 200ml (7fl oz) Pimm’s and remaining sugar in a pan. Heat gently, stirring, until sugar dissolves, then increase heat and boil for 4-5 minutes until lightly syrupy; set aside.

4. Skewer cooked cakes, spoon over syrup. Cool in tins, then remove and slice horizontally for 4 layers.

5. Whip cream to soft peaks, then beat in remaining Pimm’s and lemonade. Place one layer on a plate and spread with a quarter cream. Sprinkle with a quarter berries and drizzle over a third jam.

6. Lay another layer on top and repeat layers, piling top with remaining cream and berries. Garnish with cucumber and mint. Serve within 1 hour.

Taken from the Around Britain Cookbook