Summer Punch Layer Cake

Preheat the oven to 180C/350F. Lightly grease two 20cm loose-bottom sandwich tins then grease and line the base and sides with parchment paper.

In a mixing bowl, cream the butter and caster sugar with an electric whisk until light and fluffy. Add the eggs, one by one, mixing well after each addition.

Beat in the orange and lemon zest, along with the Summer Punch cordial.

Divide the batter evenly between the prepared tins and smooth the surface.

Bake for 20-25 minutes, until risen, golden and just starting to come away from the sides. Leave to cool in the tins for 5 minutes, then pour 50ml of Summer Punch Cordial over each cake. Leave to cool for 10 minutes before turning out onto a wire rack to cool completely.

To make the mascarpone cream, put the mascarpone, cream and Summer Punch Cordial into a bowl and beat slowly until combined and smooth. Refrigerate the cream while the cakes cool.

Once the cakes have cooled completely, level out the tops using a serrated knife then place one sponge onto a cake stand or serving plate. Top with half the mascarpone cream, then place a ring of sliced strawberries around the outside edge.

Place the second half of the cake on top and smooth a layer of the remaining mascarpone cream on top.

Decorate the cake with the remaining strawberries, mint, sliced oranges and lemons, and cucumber ribbons. Serve immediately

Tip: Best eaten on day of making, or store in the fridge for up to 3 days. Avoid your cake going soggy by decorating your cake with the fresh fruit right before serving.