A slice of British summer sunshine
(22 votes)
Cook: 3 Hours 35 Mins
Serves: 30
Price: 23p per serving
Nutritional Information
Each 71g serving contains
Energy
653kj
156kcal
653kj
156kcal
8%
Fat
8.8g
8.8g
Med
13%
13%
Saturates
3.3g
3.3g
Med
17%
17%
Sugars
9.4g
9.4g
Med
10%
10%
Salt
0.23g
0.23g
Med
4%
4%
of your reference intake.
Typical energy values per 100g:
920kj/220kcal
Typical energy values per 100g:
920kj/220kcal
Ingredients
225g Asda Best for Baking Cakes Spread
225g caster sugar
4 eggs, beaten
Zest and 2tbsp juice from 1 large orange
225g self-raising flour
1tsp baking powder
100ml Pimm's
300g strawberries, chopped, plus 3 halved to decorate
200ml whipping cream
200g Asda Fat Free Greek Style Yogurt
½ cucumber
1 orange, thinly sliced
Fresh mint leaves
Icing sugar, to dust
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line 2 x 20cm loose-bottomed sandwich tins.
2
Whisk all the cake ingredients for 3-4 minutes until light and fluffy. Divide between the tins and bake for 20-25 minutes until golden brown. Leave to cool in the tins for 5 minutes, then turn out and cool completely.
3
Put the Pimm's and chopped strawberries in a small pan and simmer for 10-15 minutes until thickened and spreadable. Pour onto a plate and leave to cool completely.
4
Slice each cake in half horizontally. Whip the cream until stiff then fold in the yogurt. Stand one cake half on a plate and spread with ⅓ of the cream. Drizzle over ⅓ of the strawberry mixture and spread gently. Repeat twice. Top with the last cake half.
5
Use a veg peeler to cut ribbons of cucumber and pat them dry with kitchen paper. Arrange on top of the cake with the orange slices, strawberry halves and mint. Dust the edges with icing sugar and serve.