The Recipe
Victorian Spring Posy Cake for Easter or Mother's Day
10
Ingredients
DESCRIPTION
One of my recent cake inventions - a standard Victoria Sandwich Sponge with a few delicious additions! Fresh oranges and lemons, lemon curd, crystallised violets and mascarpone cheese make this basic sponge cake moist and special enough for the Easter Sunday tea-time table, or for Mum on Mother's Day! I used lemon curd for the icing, but orange curd would also work if you wanted a mellow flavour. I have a recipe for crystallised violets on Zaar, Homemade Crystallised Flowers - Violets, and if you don't have any fresh violets, use any sugar paste flowers or cake decorations that work for you - the object is to make a Posy of flowers! This makes a big cake with one layer, you can cut the cakes again and make a three layer gateau if you wish. This cake disappeared quite quickly, but if you have any left, it keeps EXTREMELY well in a tin for up to one week. The sponge cakes can be frozen before icing, cutting back on time if you are going to be busy for the special event.
INGREDIENTS
- 8 ounces butter, softened
- 8 ounces caster sugar
- 4 eggs, beaten
- 8 ounces self raising flour, sifted
- 2 large oranges, zest and juice
- 8 ounces mascarpone cheese
- 8 tablespoons lemon curd or 8 tablespoons orange curd
- lemon curd, to spread
- crystallised violets or sugar, flowers to decorate
- orange, curls
DIRECTIONS
NUTRITION
Calories | 481 | 24% | |
Cholesterol | 167 | 56% | |
Carbohydrates | 57 | 21% | |
Fat | 26 | 33% | |
Protein | 7 | 14% |