Blushing Cook’s rose and elderflower cake (pictured previous page)

Serves 10-12

Make the crystallised flowers a day ahead to give them time to dry. Brightly coloured blooms work well, but you can use any variety you want. Or you can just use fresh edible flowers.

For the flowers

— 200g caster sugar

— 100g egg white (use pasteurised, you can buy it in most supermarkets) — 5-6 rose heads

— handful of elderflower sprigs — handful of mint leaves

For the cake

— 6 medium free-range eggs — 200g caster sugar

— 400g unpeeled carrot, grated — 400g courgette, grated

(roughly 2 courgettes) — 200g white rice flour

— 400g ground almonds

— 5 tsp baking powder — 200ml elderflower cordial — 1 tbsp rose water

For the filling

— 2 tsp icing sugar

— ½ vanilla pod, seeds

scraped out

— 200g double cream — 150g thick Greek yogurt — 200g raspberry jam — large handful of fresh

raspberries

For the icing

— 125ml elderflower cordial — 1 tsp rose water

— 500g icing sugar

— couple of drops of pink food

colouring (optional)

If you are crystallising the flowers, place the caster sugar in a bowl and the egg white in a small jug or cup. Have ready a tray lined with parchment paper, or a wire rack, to lay the finished flowers on.to dry the larger roses, I thread a wire through the stem and hang them from a jug to keep their shape.

Make sure your flowers are clean, bug-free and dry. Lay them on paper towel if they are damp. Using a small brush, lightly coat a bloom all over with egg white. Sprinkle with caster sugar, making sure it is coated all over, and tap off the excess. Repeat with the rest of the flowers and leaves, and leave them to dry for a few hours. These can then be stored in an airtight container for a few days.

To make the cake, preheat the oven to 180C/160C fan/gas mark 4. Grease and line two 20cm springform cake tins.

Whisk the eggs and sugar together in a bowl until light and fluffy (this will take 5-10 minutes with an electric whisk). Then add the carrot and courgette and mix to combine, followed by the flour, ground almonds, baking powder and ½ tsp salt. Lastly, add the elderflower cordial and rose water and mix gently to incorporate. Divide the mixture between the tins and bake for 30-40 minutes or until light golden and springy to touch. Leave to cool before removing the cakes from the springform tins.

When the cakes are completely cool, trim the tops so they are flat and even.

To make the filling, add the icing sugar and vanilla seeds to the cream and whisk until it forms soft peaks. Be careful not to overwhisk or it will split. Gently fold the yogurt into the cream mixture.

Spread the top of one cake with jam, followed by cream and fresh raspberries. Place the second sponge, cut-side down, on top.

To make the icing, mix the cordial and rose water with the icing sugar, adding them little by little, until it is a runny consistency but not too fluid. Add a couple of drops of pink food colouring, if you like. Once you are happy with the consistency, drizzle on top of the cake and leave to set (I use a palette knife to spread it gently, letting it run down the sides).

Once set, decorate with crystallised and fresh flowers and mint leaves. Serve.