Very Lemony Floral Wreath Cake
Ingredients
Serves 6
FOR THE CAKE
175g unsalted butter, softened, plus more for the tin
175g self-raising flour
a pinch of salt
2 eggs, lightly beaten
175g golden caster sugar
zest, finely grated, and juice of 1 large unwaxed lemon
FOR THE TOPPING
juice of 1 large lemon
100g white granulated sugar
to DECORATE
150g icing sugar, sifted
purple food colour
20-25 crystallised flowers (In spring try pansies, primulas or primroses, and in summer roses, daisies, lavender)
50g bag white royal icing (optional)
This moist sponge is doused in lemon syrup to give a wonderfully crunchy top.
If decorating, use your choice of crystallised flowers. Primulas are a lovely option in spring.
Preheat the oven to 180°C/fan 170°C/350°F/gas mark 4.
Lightly butter an 18cm diameter, 7.5cm deep, round springform tin and line the base and sides with baking parchment.
Sif the flour and salt into a bowl and set aside. Melt the butter in a small pan and set aside to cool slightly. Using the whisk attachment of an electric mixer, or a bowl and electric whisk, beat the eggs and sugar together until very light and fluffy (this may take 5 minutes). Blend in the melted butter; then very gently fold in the flour and zest. Finally, slowly fold in the juice.
Pour the batter into the tin and bake for 30-35 minutes or until the cake springs back to the touch, or a skewer inserted into the centre comes out clean.
Meanwhile, make the crunchy topping by simply mixing the juice and sugar together in a small bowl. Immediately the cake comes from the oven, prick tiny holes all over it with a fine skewer or cocktail stick. Pour the lemon syrup evenly all over the surface. Leave to cool completely in the tin.
To decorate, place the cake upside down on to your serving plate or cake stand. Tip the icing sugar into a small bowl and add 1.5-2tbsp water and a tiny amount of purple food colour. The icing should be thick enough to coat the back of a spoon. Spoon it over the cake and allow it to drizzle down the sides.
Arrange the flowers in a circle, using the royal icing to affix them, if you like, then place a few in the middle of the cake. It’s as simple as that.
To learn how to make crystallised flowers see Fiona’s recipe.