Summer berry cake with rose geranium cream recipe | Good Food

Name: Summer berry cake with rose geranium cream recipe | Good Food
Ingredients: 325g butter at room temperature, plus extra for the tins; 425g caster sugar; 2 tsp almond extract; ½ lemon finely zested; 250g plain yogurt; 4 large eggs at room temperature; 375g self-raising flour; 225g ground almonds; 200g mascarpone; 300ml double cream; 1 tbsp lemon juice; icing sugar to taste, plus extra for dusting; 1-2 tsp rose geranium water or rose water, to taste (see tip, below); 800g summer berries (raspberries, blackberries, redcurrants, blackcurrants, hulled strawberries and loganberries); 4 tbsp caster sugar; rose geranium flowers or other edible flowers

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Bakers rejoice: this summer berry cake layered with rose geranium cream is simply divine. It will make a fabulously floral centrepiece dessert at any party

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Ingredients

325g butter at room temperature, plus extra for the tins
425g caster sugar
2 tsp almond extract
½ lemon finely zested
250g plain yogurt
4 large eggs at room temperature
375g self-raising flour
225g ground almonds
200g mascarpone
300ml double cream
1 tbsp lemon juice
icing sugar to taste, plus extra for dusting
1-2 tsp rose geranium water or rose water, to taste (see tip, below)
800g summer berries (raspberries, blackberries, redcurrants, blackcurrants, hulled strawberries and loganberries)
4 tbsp caster sugar
rose geranium flowers or other edible flowers