Elderflower drizzle celebration cake

Pretty and elegant – and perfect for any occasion.

SERVES 12 PREP 40 MINS, plus cooling COOK 20 MINS

225g butter, softened 225g caster sugar 4 eggs, lightly beaten 2tbsp milk 225g self-raising flour

THE FILLING

300ml double cream 3tbsp elderflower cordial 2tbsp icing sugar 4tbsp gooseberry jam

THE DRIZZLE

225g icing sugar, sifted 6tbsp elderflower cordial Sugared flowers or fresh flowers, to decorate

Heat the oven to 180°c, gas 4. grease and line the base of three 20cm sandwich tins. cream butter and sugar until fluffy. gradually add eggs and milk, then fold in flour.

Divide the mixture between tins and level the surface. Bake for 20 mins or until golden and springy to touch. cool in tins for 5 mins, then turn out onto a wire rack to cool completely.

To make the filling, whip the cream with the elderflower cordial and icing sugar until thick. Put the bottom cake onto a plate, spread with half the jam and top with half the cream. Repeat with the next layer before putting the final cake on the top.

make the drizzle by mixing the icing sugar with the cordial until smooth. Pour the icing over the top of the cake, letting it drip down sides. Decorate with sugared or fresh flowers.

Per serving: 555 cals, 31g fat (19g saturated), 62g carbohydrates