Primrose & Lemon Layer Cake
www.greatbritishfoodawards.com
Heat the oven to 180°C/Fan 160°C/Gas 4. Make the sponge. Mix together the ground almonds and flour. Beat the butter and sugar in a stand mixer fitted with the...
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Ingredients
- 280g ground almonds
- 240g self-raising flour, sifted
- 450g unsalted butter, softened
- 450g golden caster sugar
- 8 eggs
- 100ml lemon curd yogurt
- Finely grated zest of 1 unwaxed lemon
- Pinch of salt
- Primrose & lemon syrup, for brushing (below)
- 2 large handfuls of primrose flowers
- ½ unwaxed lemon, cut into wedges
- 100g caster sugar
- 3 large eggs
- 300g caster sugar
- 100ml primrose & lemon syrup (above)
- 100g unsalted butter, cubed
- 225g unsalted butter, softened
- 420g icing sugar, sifted
- Finely grated zest of ¼ unwaxed lemon
- 3 tbsp whole milk
- Edible spring flowers, such as primroses, pansies, bellis or violas
- Thyme sprigs
- Blueberries (optional)
- Lemon balm or mint sprigs
- 5 pistachios, finely chopped
- Icing sugar, for dusting
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