The latest in Jamie Oliver’s summer recipes, this isn’t just any cake: the chef creates it by combining cucumbers, seasonal strawberries, Pimm’s, and orange to recreate the taste of a refreshing cocktail. Prep time? Just 50 minutes to assemble!
The Chef
Jamie Oliver’s cooking has always stood out for its straightforward and ingredient-focused approach. Far from limiting himself to the world of television cooking—which made him famous with The Naked Chef—the chef has gradually transformed his public profile into a tool for global food activism, promoting the use of fresh ingredients and seasonal produce. Through initiatives such as the founding of the Fifteen Foundation, the Feed Me Better campaign in British school cafeterias, and the global Food Revolution movement, Oliver has championed education about real food, fighting against childhood obesity and the spread of ultra-processed foods. A civic and cultural commitment that earned him the title of Member of the Order of the British Empire (MBE), an Emmy Award for his educational programs, and even the honor of Officer of the Order of the Star of Italy for his connection to Mediterranean culinary culture. Today, he continues to share accessible and delicious recipes, demonstrating that signature cuisine can become part of our collective heritage through sharing.
The Dessert
In this creation, the chef’s pop sensibility is reflected in the transfer of the aromatic combination typical of British garden cocktails directly into a pastry structure. The unexpected element is undoubtedly the use of cucumber. Removed from its usual context—that of salads or savory tea sandwiches—it is integrated here as a fresh, structural component of the dessert. Thanks to its watery content and crunchy texture, the cucumber serves a specific palate-cleansing function: it cuts through the richness of the cream and the concentrated sweetness of the strawberries, introducing a refreshing, vegetable-like note that cleanses the palate and harmonizes beautifully with the herbaceous nuances of Pimm’s. An unusual yet brilliant choice that transforms a layered cake into a summer experience.
SUMMER COCKTAIL CAKE
Pimm's, strawberry, orange, cucumber, and mint
- Prep time: 50 minutes + cooling time
- Difficulty: medium
- Servings: serves 12
INGREDIENTS
For the base (sponge cake):
- 250 g unsalted butter (softened at room temperature, plus more for greasing the pans)
- 250 g golden caster sugar
- 4 large eggs (from free-range hens)
- 1 orange (grated zest only)
- 250 g self-rising flour
- 1 pinch of sea salt
For the syrup and fruit:
- 800 g ripe strawberries
- 100 ml Pimm's
- 4 tablespoons golden caster sugar
- ½ bunch fresh mint (about 15 g)
- 1 orange (to be peeled)
- 1 cucumber
For the vanilla cream and finishing touches:
- 500 ml double cream
- 1 vanilla bean (seeds)
- 1 tablespoon powdered sugar (plus more for dusting)
- 4 tablespoons Pimm’s Extra (to soak the warm cakes)
PREPARATION
Preheat the oven to 180°C (conventional setting). Carefully butter two 23 cm square baking pans and line the bottoms with parchment paper.
Select 4 whole, evenly shaped strawberries and set them aside for garnish. Hull the remaining strawberries, cut them in half, and place them in a large skillet with 4 tablespoons of sugar and 100 ml of Pimm’s. Pick the smallest, most tender mint leaves (the tips) and soak them in a small bowl of ice water to preserve their color and crispness. Add the remaining stems and larger leaves directly to the pan with the strawberries. Bring to a boil over medium-high heat and reduce for about 15 minutes, until the liquid has turned into a thick syrup. Remove from the heat and let cool completely.
In a large bowl, cream the softened butter with 250 g of golden caster sugar and a pinch of sea salt, beating with an electric mixer until the mixture is light and fluffy. Add the eggs one at a time, ensuring the previous egg is fully incorporated before adding the next. Add the finely grated orange zest and the self-rising flour, gently folding from the bottom up until the batter is smooth.
Divide the batter evenly between the two prepared pans. Bake for 15 minutes: before removing from the oven, check for doneness by inserting a toothpick into the center (it should come out clean). As soon as they come out of the oven, pour 2 tablespoons of Pimm’s over each cake while still warm. Let the sponge cakes rest in the pans for a few minutes, then gently invert them onto a wire rack until completely cooled.
Take the 4 strawberries set aside and slice them thinly (leaving the green stem if you prefer a more natural presentation). Peel the orange to the flesh: remove the outer peel and, using a sharp small knife, remove the pith (the bitter white part) and the membranes, leaving only the clean segments. Wash the cucumber and, using a vegetable peeler, cut thin, lengthwise strips, stopping before reaching the watery, seed-filled center.
Split the vanilla bean lengthwise and scrape out the seeds using the back of a knife. Transfer the heavy cream to a chilled bowl, add the vanilla seeds and 1 tablespoon of powdered sugar. Whip the mixture until stiff peaks form, achieving a thick, firm consistency.
Remove the parchment paper from the now-cooled cake bases. Place the first sponge cake layer on the serving plate. Spread half of the whipped cream and most of the chilled strawberry syrup over the surface, discarding the stems and large mint leaves that were cooked earlier.
Place the second sponge cake layer on top, applying light pressure to secure it. Cover with the remaining whipped cream, then neatly arrange the sliced strawberries, orange segments, cucumber strips, and fresh mint leaves (well-drained and dried). Finish by drizzling with the remaining strawberry syrup and a light dusting of powdered sugar before serving.
