• Ingredients: 14
  • Serves: 1
  • Prep: 25 mins
  • Bake: 20 mins
  • Level: medium

Lemon cake with crystallised pansies with butter (unsalted), unrefined golden caster sugar, dessicated coconut, egg(s) (free range), self-raising white flour, baking powder, lemon, strawberry jam, double cream, unrefined golden caster sugar, vanilla extract, egg white(s) (free range), pansies, unrefined golden caster sugar. To make this lemon cake with crystallised pansies for 1 persons you will need 25 mins for preparation and 20 mins for baking.

Ingredients

For the cake

For the filling

For the whipped cream topping

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

For the decoration

Directions

  1. Step 1For 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. Step 2Beat 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 will need

  3. Step 3Gradually 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 will need

  4. Step 4Divide 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. Step 5Invert one cake and spread it with the jam. Place the other cake on top.

    For this step you will need

  6. Step 6For 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 will need

  7. Step 7For 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 will need