Elderflower, Lemon & Mascarpone Cake

Ingredients: (Serves 2)

220g butter, softened 220g white caster sugar Zest of 1 unwaxed lemon 4 free-range eggs, lightly beaten 220g self-raising flour, sifted Pinch of salt 3-4tbsp undiluted elderflower cordial

For the lemon & elderflower syrup:

Freshly squeezed juice of ½ lemon 100ml undiluted elderflower cordial 2tbsp caster sugar

For the icing:

500g mascarpone 200ml double cream 3tbsp undiluted elderflower cordial 250g icing sugar, sifted.

Method:

1. Heat the oven to 180˚C/ fan 160˚C, then grease and line two 6in-deep cake tins. Beat the butter, sugar and lemon zest together until light and fluffy. Gradually add the beaten egg, a little at a time, beating well in between.

2. Gently fold in the sifted flour and salt, adding enough undiluted cordial (3-4tbsp) to create a dropping consistency – the mixture should drop off a spoon when lightly tapped. Divide the mixture between the two cake tins and cook for 45 mins. Leave in the tins to cool for 10 mins, then remove and leave to cool completely on a wire rack.

3. While they’re cooling, make the lemon and elderflower syrup by combining the 100ml undiluted elderflower cordial, lemon juice and sugar in a bowl.

4. Make the icing by whisking together the mascarpone, 3tbsp undiluted elderflower cordial, double cream and icing sugar until the mixture is thick and smooth.

5. When the cakes are cool, wrap in cling film and place in the freezer for 10 mins. This will make them easier to cut. Level the tops of the cakes if necessary and cut each cake in half evenly.

6. Brush the elderflower and lemon syrup on the cut side of each cake layer. Place the base of one of the cakes on a plate or cake stand and spread with mascarpone icing. Add the next layer, cut side down. Repeat with the remaining layers, ensuring that the top layer is placed cut side down.

7. Spread the rest of the icing on the sides of the cake, then add a thicker layer on the top. Finish with fresh freesias or roses for decoration.