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Lemon cake with crystallised pansies

Lemon cake with crystallised pansies

Recipe Submitted By: bakingmad

A delicious cake for a spring afternoon tea or for mothers day. Use buttercream if you prefer. You can also crystalise primroses or rose petals too if you prefer.

Preparation Time	20 minutes
Baking Time	20 minutes
Portions	1 cake
Skill Level	Easy
Average Rating

Lemon cake with crystallised pansies Ingredients

225 grams	Butter
225 grams	Golden Caster Sugar (Billington's)
5 tbsp	Desiccated Coconut
4	Free Range Eggs
225 grams	Self Raising White Flour (Allinson Nature Friendly)
1 tsp	Baking Powder
1	Lemon grated rind and juice
	For the filling:
340 grams	Strawberry Jam

Additional Ingredients

For the whipped cream topping:

500 ml	Double Cream
2 tbsp	Golden Caster Sugar (Billington's)
1 tsp	Vanilla Extract (Nielsen-Massey)

Further Additional Ingredients

For the decoration:

	Pansies, unsprayed
1	Happy Eggs whites, lightly beaten
	Golden Caster Sugar (Billington's)

This recipe uses

How to make Lemon cake with crystallised pansies

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

For the cake: heat the oven to 190°C, 375°F, gas 5. Butter two 20 cm|8\" sandwich tins and line with non-stick baking paper
Beat the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs, adding a little flour if the mixture curdles. Gently fold in the flour baking powder,lemon rind and juice until the cake mixture is smooth
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.
Invert 1 cake and spread it with the jam. Place the other cake on top.
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 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.

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