Small Batch Pimm’s Layer Cake with Sloe Gin and Cherry Jelly Cakes


pimm's layer cake
Looking for a stunning centrepiece for a celebration table?

Pair this decadent, small-batch Pimm’s layer cake with sloe gin and cherry jelly cakes for an unforgettable dessert spread. Not only is the Pimm’s layer cake visually impressive, but it’s also gluten-free, ensuring everyone can enjoy a slice of this delightful treat.

Small Batch Pimm’s Layer Cake Recipe

Serves 4


50g unsalted butter, softened

½ cup caster sugar

¼ cup sour cream

¼ cup Pimm’s

2 eggs separated

1 tsp finely grated orange zest

¾ cup almond meal

1 cup gluten-free flour

½ tsp gluten-free baking powder

¼ tsp gluten-free baking soda

¼ tsp table salt

¼ cup pure caster sugar

½ cup Pimm’s, extra

¾ cup sour cream, extra

½ cup single cream

1 tsp vanilla extract

250g strawberries, halved


Preheat oven to 180°C (160°C fan forced). Lightly grease and line a 15cm round cake tin with non-stick baking paper. Place the butter and sugar in the bowl of an electric stand mixer and beat for 5 minutes, or until light and creamy. Add the sour cream, Pimm’s, egg yolk and orange zest and beat on low speed until smooth.

Place the almond meal, flour, baking powder, soda and salt in a medium bowl and whisk to combine. Add to the egg mixture and beat on low speed until just combined.

Whisk egg whites until stiff peaks and fold into the cake batter. Spoon into the tin, smoothing the top and bake for 35-40 minutes, or until a skewer inserted comes out clean. Set aside to cool in tin for 10 minutes, before turning out to cool completely.

Meanwhile for the syrup, combine sugar and Pimm’s in a small saucepan over medium heat, stirring to dissolve the sugar. Bring to a simmer and cook for 4-6 minutes, or until syrupy. Set aside to cool.

Trim the top of the cake, and halve horizontally. Combine the sour cream, cream and vanilla in the bowl of an electric stand mixer and whisk until soft peaks form.

Place one cake on a cake stand. Top with half the cream. Top with remaining cake. Serve topped with remaining cream, strawberries and drizzle with syrup.

Smart Tip:

This cake is the perfect celebration cake for a small crowd. It will feed four people while also making a stunning centrepiece for your table.

For gluten-free recipes, always check ingredients on packaging carefully to ensure any product you use is entirely gluten-free


Sloe Gin & Cherry Jelly Cakes are NOT Gluten free

Sloe Gin and Cherry Jelly Cakes

Makes 12


½ cup sloe gin

¼ cup caster sugar

½ cup cherry juice

1 ¼ tsp powdered gelatine

30g unsalted butter, softened

¼ cup caster sugar

1 tsp vanilla extract

1 egg white at room temperature

½ cup self-raising flour

¼ cup milk

1 cup desiccated coconut

A few drops pink food colouring


To make jelly, combine the sloe gin, sugar and cherry juice in a small saucepan over medium heat, stirring to dissolve the sugar. Take off the heat, sprinkle over the gelatine, and whisk to dissolve. Pour into a jug and set aside at room temperature to cool.

Preheat oven to 180°C (160°C fan forced). Lightly grease a non-stick, 12-hole, shallow patty tins (2 tbsp capacity each hole). Place the butter, sugar and vanilla in a large bowl. Using electric beaters, beat butter, sugar and vanilla until creamy. Add egg white and beat to combine.

Sift flour over creamed butter mixture and gently fold in the milk. Spoon batter into prepared tins and bake for about 8-10 minutes, or until risen, golden brown and firm to a gentle touch. Stand in the tin for a minute, then turn out onto a wire rack. Cool completely.

Divide the coconut into two bowls. Add a few drops of food colouring to one bowl and mix the coconut until pink.

Working one at a time, dip a cake in the jelly, letting it soak in slightly. Drain off excess, then roll in coconut to coat. Place on a tray. Repeat with remaining cakes, coconut and jelly and refrigerate until set.

Smart Tip:

If you don’t have a patty tin, you can make 6 cupcake- sized jelly cakes. Lightly grease 6 holes of a ½ cup capacity muffin tin.


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