Ingredients

• 250ml/9fl oz Pimms or similar fruit 'cup'
• 1 vanilla pod
• split
• 250g/9oz caster sugar
• 200g/7oz strawberries
• hulled
• 3 kiwi fruit
• peeled and thickly sliced
• 100g/3½oz raspberries
• 150g/5½oz blueberries
• 375g/13oz plain flour
• ½ tsp baking powder
• 500g/1lb 2oz sugar
• pinch salt
• 225g/8oz butter
• softened
• plus extra for greasing
• 6 free-range eggs
• 1 vanilla pod
• seeds scraped out
• 1 lemon
• zest only
• 225ml/8fl oz buttermilk
• clotted cream
• to serve

Directions

• For the Pimms-soaked fruits
• place the Pimms
• vanilla pod and sugar into a pan and bring to the boil. Boil for 6-8 minutes
• or until reduced to make a syrup.
• Remove from the heat and allow to cool slightly. Place the fruit in a bowl then pour the syrup over the fruit.
• Preheat the oven to 165C/325F/Gas 3.
• For the buttermilk cake
• sift the flour
• baking powder
• sugar and salt into a large bowl.
• Place the butter into a separate bowl and beat in the eggs
• one at a time. Add the vanilla seeds and lemon zest and mix well.
• Add the buttermilk to the mixture
• then pour this mixture into the flour mixture and fold together.
• Grease and line a 22cm/9in springform cake tin. Pour the cake mixture into the tin.
• Transfer to the oven and bake for about 1½hours
• or until golden-brown and a skewer inserted into the cake comes out clean. Allow to cool slightly in the tin
• then turn out onto a cooling rack to cool completely.
• To serve
• cut the cake into wedges and serve with a dollop of clotted cream and a spoonful of the Pimms-soaked fruits.