EARL GREY, LEMON AND POPPY SEED CAKE

Buy edible flowers at maddocksfarmorganics.co.uk.

Preparation 1 hour, plus drying, cooling and chilling Cooking about 35 minutes Makes 16 slices

FOR THE SPONGE

275G UNSALTED BUTTER, SOFTENED, PLUS EXTRA TO GREASE 3 TBSP MILK

1 TSP EARL GREY LOOSE-LEAF TEA

275G CASTER SUGAR

5 MEDIUM EGGS, AT ROOM TEMPERATURE, LIGHTLY BEATEN 275G SELF-RAISING FLOUR

½ TSP BAKING POWDER

2 TBSP POPPY SEEDS

FINELY GRATED ZEST 3 UNWAXED LEMONS

FOR THE SUGARED FLOWERS AND TO DECORATE

25G CASTER SUGAR

1 MEDIUM EGG WHITE

EDIBLE FLOWERS IN WHITE, YELLOW AND PURPLE

3 LEMON MACARONS

FOR THE BUTTERCREAM

250G UNSALTED BUTTER, SOFTENED

525G ICING SUGAR

150G LEMON CURD, PLUS 3 TBSP FOR FILLING

2-3 TBSP MILK

1 Make the sugared flowers first. Line a large baking tray with baking parchment, put the caster sugar on a plate and whisk the egg white in a bowl until frothy. Using tweezers, take a flower and brush all over with egg white. Leave for a few seconds, then sprinkle with sugar. Shake off any excess and 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 6 hours or, ideally, overnight.

2 Preheat the oven to 180°C (160°C fan oven) gas mark 4. Grease and line 2 x 20cm round cake tins. Put the milk in a pan, add the tea and heat gently, until just steaming. Set aside to cool and infuse.

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

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

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

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

7 Use most of the buttercream to ice the sides as smoothly as possible. Drag a palette knife evenly around the cake to make horizontal stripes, removing a little icing but not scraping it off. Put excess into a bowl as you do each line. Use remaining buttercream to smooth over the top of the cake. Decorate with flowers and macarons.