ORANGE BLOSSOM TRAY BAKE

I’ve decorated this simple tray bake with a selection of fresh edible flowers – see my tip at the bottom of the page.

Makes 20 squares

For the cake

Unsalted butter, for greasing 5 large eggs, separated

225g (8oz) golden caster sugar 250g (9oz) ground almonds 1tsp baking powder

3-4tbsp apricot jam

1tsp orange blossom water (from supermarkets), to taste

For the topping

500g (1lb 2oz) mascarpone cheese Finely grated zest of 1 large orange

1tsp vanilla bean paste or extract

1½tsp orange blossom water, to taste

3tbsp orange blossom honey (from supermarkets) A selection of edible spring flowers

Preheat the oven to 180°C/fan 160°C/gas 4. Butter a 30 x 23cm (12 x 9in) Swiss roll tin and line with baking parchment. Place the egg whites in a clean bowl and mix using a handheld electric whisk until soft peaks form.

In a separate bowl whisk the egg yolks and sugar for 2 minutes until slightly thickened, then fold in the egg whites, ground almonds and baking powder. Pour into the tin and bake for 20-25 minutes or until a skewer inserted in the middle comes out clean. Cool, then turn out onto a wire rack lined with baking parchment (this will stop it from sticking) to cool completely.

Transfer the cake to a board and trim the edges using a serrated knife. Warm the jam in a pan, then sieve it into a bowl and add the orange blossom water. Brush this mixture over the top of the cake.

To make the topping, beat the mascarpone in a bowl with the zest, vanilla, orange blossom water and honey. Spread evenly over the jam, then chill for an hour. Cut the cake into squares and decorate them with fresh edible flowers just before serving.