Primrose & Lemon Layer Cake | Great British Food Awards

Name: Primrose & Lemon Layer Cake | Great British Food Awards
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

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...

View full recipe on www.greatbritishfoodawards.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishfoodawards.com.

Share this recipe: