Lemon cake with crystallised pansies - recipe

Lemon cake with crystallised pansies

  • Prepare

  • Serves
    1

  • Cook

  • Skill
    Medium

4.6

Ingredients

For the cake

For the filling

For the whipped cream topping

For the decoration

Find similar in:

Recipe , Cake 2 , Lemon , Flowers , Spring , Pansies

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  1. 1

    For the cake: heat the oven to 190°C, (170°C, gas mark 5). Butter two 20 cm/ 8″ sandwich tins and line with non-stick baking paper

  2. 2

    Beat the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.

    For this step you'll need:

    • 225g Butter (unsalted)
    • 225g Unrefined golden caster sugar
  3. 3

    Gradually beat in the eggs, adding a little flour if the mixture curdles. Gently fold in the flour, dessicated coconut, baking powder, lemon zest and juice until the cake mixture is smooth.

    For this step you'll need:

    • 4 Egg(s) (free range)
    • 225g Self-raising white flour
    • 5 tbsp Dessicated coconut
    • 1tsp Baking powder
    • 1 Lemon juice and zest
  4. 4

    Divide the mixture between the tins, smooth the surface and bake for about 20 minutes until golden and the cakes spring back when pressed. Turn out onto a wire rack and leave to cool completely.

  5. 5

    Invert one cake and spread it with the jam. Place the other cake on top.

    For this step you'll need:

    • 340g Strawberry jam
  6. 6

    For the whipped cream topping: put all the ingredients into a bowl and whisk until very thick. Spread over the top and sides of the cake.

    For this step you'll need:

    • 500ml Double cream
    • 2 tbsp Unrefined golden caster sugar
    • 1tsp Vanilla extract
  7. 7

    For the decoration: gently brush the flower petals with egg white. Sprinkle over a layer of caster sugar and leave them to dry in a warm place. Place on the cake.

    For this step you'll need:

    • 1 Egg white(s) (free range) lightly beaten
    • 2 tbsp Unrefined golden caster sugar
    • Pansies

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