Pimm’s O’cake!

written by Melina

It was ‘Pimm’s o’ clock’ for the past few weeks at Hel’s Angels as we helped to create, staff and run the ‘Pimm’s Summer Garden’ at White Space in Leicester Square. The garden was an indoor haven complete with picnic blankets, Pimm’s cocktail bar, potting shed, and most importantly, uninterrupted sunshine! Our chefs created bespoke Pimm’s-inspired recipes for the event.

Guests at the Garden were able to book a picnic blanket on the lawn, where our team of specially trained Pimm’s experts and brand ambassadors served them picnic hampers filled with delicious goodies including blackberry and elderflower trifles, inspired by the new limited edition Pimm’s Blackberry and Elderflower and a hot favourite; the Pimm’s drizzle cake. Scroll down to find the recipe for you to try at your next picnic. (Judging by the reactions in the Pimm’s Summer Garden, we think it will go down rather well!)

Pimm’s O’Cake



  • 100g butter
  •  300g caster sugar
  •  6 eggs
  •  225g yoghurt
  •  500g self raising flour
  •  1 tsp baking powder
  •  Lemon zest & juice
  •  5 finely chopped leaves of mint
  •  50ml Pimms


  • 250ml Pimm’s
  • 200g sugar
  • Juice of two lemons & one orange


  • 300ml double cream
  •  50g icing sugar
  •  Zest of one orange

Preheat the oven to 180°c. Grease and line two x 8” round cake tins.

Whisk the butter and sugar together until pale & fluffy, add the eggs one by one, then mix in the yoghurt. Fold the flour and baking powder through, add the mint and mix thoroughly. Finally, add a large dash of Pimms, mix again and pour equal amounts of cake mixture into the tins.

Bake for 20 – 25 mins or until golden. Test the cake with a skewer, it should come out clean if the cake is done.

While the cake is baking, get on with the syrup. Put the Pimm’s, sugar, lemon & orange juice into a pan on a medium-low heat and gently bring to a simmer. Stir gently, check the sugar has totally dissolved and bring the mix up to a boil for a couple of minutes to allow the alcohol to burn away. You should see the syrup start to thicken.

Prick holes over the top of the cake with the skewer or a fork and slowly pour the syrup over the cake. Leave the cake to cool thoroughly on a wire cake stand while you make up the filling.

Whip the double cream & icing sugar until you have reached a thick consistency, then fold through the orange zest. Ensure the cake has cooled down completely before filling. Use half of the cream mix to fill the cake and the other half for the top. Pile high and top the cake with strawberries, orange slices, mint and cucumber strips.