Easy BAKES

Three tasty loaf cakes to enjoy with your afternoon cuppa

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Pimm's drizzle loaf

Afternoon tea and happy hour combine in this fruity, boozy bake.

SERVES 8 PREP 15 MINS, PLUS COOLING COOK 1 HR

* 200g salted butter, softened

* 225g caster sugar

* 200g self-raising flour

* 150g soured cream

* 3 medium free-range eggs

* Zest ½ orange

* 150g mix of strawberries, blueberries, raspberries and orange segments

* 4tbsp Pimm's

* 100ml double cream

* 1tbsp icing sugar

For the drizzle:

* 100g caster sugar

* 150ml Pimm's

* Juice ½ orange

* Few sprigs of mint, plus extra to garnish

You will need:

* 900g loaf tin, fully lined

* Piping bag and 1cm round nozzle

1 Heat the oven to 160C Fan. Cream the salted butter and 200g caster sugar together until pale and fluffy. Add the flour, soured cream, eggs and orange zest. Mix until combined.

2 Pour into the tin, level, then make an indentation down the middle. Bake for 55 mins to 1 hr, until a skewer comes out clean.

3 Mix the berries and orange with 2tbsp Pimm's and remaining 25g caster sugar; chill. For the drizzle, put the sugar, Pimm's and orange juice in a pan. Bring to a rapid boil for 10 mins, remove from the heat, add the mint and leave to cool.

4 Once the cake is cooked but still hot, poke holes all over, and pour over 5tbsp of the drizzle. Cool the cake in the tin for 10 mins, then invert onto a wire rack. Once cool, trim to make a flat bottom.