Raspberries and cream cake

INGREDIENTS

250g (8oz) unsalted butter, softened, plus extra for greasing

250g 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 unsalted butter, softened 175g (6oz) icing sugar

1 lemon, finely zested

2 tbsp milk

Pink food colouring Edible rose petals, to decorate

METHOD

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 2025 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.

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