EARL GREY, LEMON AND POPPY SEED CELEBRATION CAKE

We’ve given the classic lemon and poppy seed cake a subtle, Earl Grey twist. Covered with decadent lemon curd buttercream, it’s the perfect teatime celebration cake. If you’re not a fan of Earl Grey, simply leave the tea out.

Hands-on time 1hr, plus drying, cooling and chilling. Cooking time about 35min. Serves 16

for the sponge 275g (10oz) unsalted butter, softened, plus extra to grease 3tbsp milk 1tsp Earl Grey loose leaf tea, we used Twinings 275g (10oz) caster sugar 5 medium eggs, at room temperature, lightly beaten 275g (10oz) self-raising flour ½tsp baking powder 2tbsp poppy seeds Finely grated zest 3 unwaxed lemons for the sugared flowers and to decorate 25g (1oz) caster sugar 1 medium egg white, beaten Edible flowers in white, yellow and purple (we used Maddocks Farm Organic Edible Flowers) 3 lemon macarons for the buttercream 250g (9oz) unsalted butter, softened 525g (1lb 3oz) icing sugar 150g (5oz) lemon curd, plus 3tbsp extra to spread 2-3tbsp milk

1 Make the sugared flowers. Line a large baking tray with baking parchment, put the caster sugar on a plate and lightly whisk the egg white in a bowl. Using tweezers, take a flower and brush all over with egg white – making sure to get between the petals. Sprinkle well with sugar and shake off any excess, then transfer to the baking tray, face down. Repeat with the rest of the flowers and set aside to dry in a cool, dry area for at least 6hr or, ideally, overnight.

2 To make the sponge. Preheat oven to 180°C (160°C fan) mark 4. Grease and line 2 x 20.5cm (8in) round cake tins. Put milk in a pan, add tea and heat gently, until just steaming. Set aside to cool and infuse.

3 In a large bowl, using a handheld electric whisk, beat butter and sugar until pale and creamy. Gradually add the beaten egg, whisking continuously until combined (add 1tbsp of flour if the mixture begins to curdle). Sift over flour, baking powder and a pinch of salt; fold in. Then fold in poppy seeds, lemon zest and Earl Grey mixture.

4 Divide mixture equally between tins and level. Bake for 30-35min until risen, pale golden and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10min, then transfer to a wire rack to cool completely. Cut each cake in half horizontally.

5 To make the buttercream, put butter into a large bowl and, using a handheld electric whisk, beat until smooth. Sift over icing sugar and whisk to combine. Add the lemon curd and milk; whisk until light and fluffy.

6 Put the bottom layer of sponge on a cake stand or turntable, spread with a little buttercream, and then spread over 1tbsp lemon curd. Top with another layer of sponge, repeating twice more, then top with the final sponge layer. Use some of the remaining buttercream to cover the cake with a thin layer of icing for a crumb coat. Chill for 30min to firm up.

7 Use most of the buttercream to generously ice the sides of the cake as smoothly as possible. Drag a palette knife evenly around the cake to make horizontal stripes, removing a little icing, but not so that you scrape it all off. Put excess into a bowl as you do each line. Use remaining buttercream to smooth over the top of the cake.

8 Decorate with edible flowers and macarons and serve.

PER SERVING 572cals, 5g protein, 30g fat (18g saturates), 70g carbs (56g total sugars), 1g fibre

GET AHEAD The decorated cake is best eaten on the day it’s made, but will keep in an airtight container in a cool place for up to 2 days.