Our friend Juliet Sear has developed a really lovely gluten free version of the Royal Wedding elderflower and lemon cake that Prince Harry and Meghan had on their big day.
The cake can be made in less than an hour and will serve up to 16 people, perfect for a Jubilee street party celebration.
Cream together the butter, sugar, cordial and lemon zest until light and fluffy, then gradually add in the eggs until well incorporated.
Ingredients for this step
200gButter (unsalted)
5Medium free range egg(s)
2 tbspElderflower cordial
2Lemon zest
Step 4
Gently mix in the flour and baking powder mixture until just lightly mixed.
Step 5
Spoon the mixture into 2 greased 8" cake tins.
Step 6
While the cakes are baking, place the lemon juice, water, elderflower cordial and sugar in a saucepan and heat gently until the sugar has dissolved completely.
Step 7
Whilst the cakes are warm, speak in lots of holes with a skewer through the sponges and drizzle the elderflower syrup with a pastry brush to ensure it's all even over both cakes.
Step 8
Make the buttercream by beating the icing sugar, butter and coridla together until very pale, fluffy and creamy.
Step 9
Layer the sponge by spreading over some buttercream and then adding some lashings of lemon curd. Sandwich together and chill for 20-30 minutes.
Step 10
To decorate this, you can choose a simple rough-iced look with no need to crumbcoat. Just generously palette all over using a palette knife. You could top with edible flowers if you wish or simply decorate with additional lemon zest.
If you want to decorate in the ombre style in the video, you will need a little pink food colouring to tint the icing.
