Fancy and flavoursome, this floral-inspired cake – with pretty pink petals, sweet raspberries and cream – is perfect for a special occasion.
250g (8oz) unsalted butter, softened, plus extra for greasing
250g (8oz) caster sugar
4 large eggs
200g (7oz) self-raising flour, sifted
50g (2oz) ground almonds
1 tsp baking powder
2 lemons, zested
Splash milk, if needed
For the filling
100g (3 1/2oz) mascarpone
200ml (7fl oz) whipping cream
3 tbsp icing sugar
200g (7oz) frozen raspberries, defrosted and drained
For the icing
125g (4oz) unsalted butter, softened
175g (6oz) icing sugar
1 lemon, finely zested
2 tbsp milk
Pink food colouring
Edible rose petals, to decorate
Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 3 x 18cm (8in) loose-bottomed cake tins and set aside.
In a bowl, beat the butter and sugar with an electric whisk, until light and fluffy. Beat in the eggs, one at a time, then fold in the flour, almonds, baking powder and lemon zest (if the mixture feels too thick, add a splash of milk – it should fall off a spoon when tapped). Divide the mixture evenly between the three tins and bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean. Turn out on to wire racks to cool.
Meanwhile, make the filling. In a large bowl, whip the mascarpone with the cream and icing sugar, until stiff enough to just hold its shape. Fold in the raspberries and set aside. For the icing, beat the butter and icing sugar in a bowl, until light and fluffy. Add the lemon zest, milk and a few drops of food colouring, until the desired shade of pink is reached.
To assemble, put one sponge on a serving plate and spread with half the filling mixture. Top with the second sponge and repeat with the remaining filling. Top with the third and final sponge. Using a spatula spread the frosting over the cake and scatter over the rose petals.
Recipe courtesy of Tesco