The weather round these parts has been scorching recently – definitely Pimm’s o’clock. We have also had the usual glut of mint extending en masse from one corner of the garden, the presence of which has been a constant reminder to me to use it in my summer cooking as much as possible.
Of course, mint goes perfectly in Pimm’s, joined by strawberries, cucumber and orange, and I was keen to christen my new jug – which was, incidentally, free at Asda with any purchase of Pimm’s.
But I also remembered cutting out a recipe for Pimm’s cake from a magazine way back when. Luckily enough, I was able to locate said recipe, when though my recipe books have bits of paper pouring out of them – I always seem to fall behind with getting them organised and stuck into their proper sections.
The recipe itself was very simple: a basic loaf tin cake, with 50ml of Pimm’s added, in addition to a handful of chopped mint and the zest of one orange and one lemon.
After it came out of the oven, I drizzled over lemon and orange juice, with a little more Pimm’s too. Now, writing after we have eaten it, i think I might have added a little sugar to this drizzle. There’s always next time.