Primrose and lemon cake recipe
These delicate, edible blooms have a subtle floral aroma that pairs perfectly with the tangy sharpness of lemon.
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Ingredients
- 280 g ground almonds
- 240 g gluten-free self-raising flour, sifted
- 450 g unsalted butter, softened
- 450 g golden caster (superfine) sugar
- 8 eggs
- 100 ml lemon curd yogurt
- 1 unwaxed lemon, finely grated zest
- 1 pinch salt
- 1 amount of primrose and lemon syrup (see below), for brushing
- 2 large handfuls of primrose flowers
- 1/2 unwaxed lemon, cut into wedges
- 100 g caster (superfine) sugar
- 3 large eggs
- 300 g caster (superfine) sugar
- 100 ml primrose and lemon syrup (above)
- 100 g unsalted butter, cubed
- 225 g unsalted butter, softened
- 420 g icing (confectioners') sugar, sifted
- 1 x quarter of an unwaxed lemon, finely grated zest
- 3 tbsp whole milk
- 1 handful edible spring flowers, such as primroses, pansies, bellis or violas
- 1 handful thyme sprigs
- 1 handful blueberries (optional)
- 1 handful lemon balm or mint sprigs
- 5 pistachios, finely chopped
- 1 amount of icing (confectioners') sugar, for dusting
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