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Citrus Floral Cake

Lemon and elderflower cake, orange and honey cake, covered in citrus buttercream

Course Dessert
Cuisine British
Keyword Cake
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 24
Author thebakingexplorer

Ingredients

For the Lemon & Elderflower sponge

  • 350 g Butter or baking spread
  • 350 g Caster sugar
  • 3 Lemons zest only
  • 6 Eggs large
  • 3 tsp Elderflower cordial
  • 350 g Self raising flour

For the Lemon & Elderflower syrup

  • 10 tbsp Caster sugar
  • 50 ml Elderflower cordial
  • 3 Lemons juice only

For the orange & honey sponge

  • 180 g Butter or baking spread
  • 180 g Caster sugar
  • 1 Orange zest only
  • 180 g Self raising flour
  • 3 Eggs large
  • 1 tbsp Honey

For the orange & Honey syrup

  • 85 g Honey
  • 1 Orange juice only

For filling

  • 8 tbsp Apricot Jam

For the buttercream

  • 1.5 kg Icing sugar
  • 750 g Butter or baking spread
  • 3 tsp Orange extract
  • 3 tsp Lemon extract
  • Pink food colouring

For the fondant flowers

  • Baby pink ready to roll fondant
  • Pink sugar pearls

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line two 9" cake tins

  2. To make the lemon and elderflower sponge cream together the butter and caster sugar, then add the zest of the lemons

  3. Add the eggs, two at a time, and whisk between each addition. Then add the elderflower cordial, followed by the self raising flour, and whisk in

  4. Divide the mixture between the tins. Bake them for 35 minutes or until they are golden brown and a skewer comes out clean

  5. While the cakes are baking make the lemon & elderflower syrup. Mix the caster sugar, elderflower cordial and the juice of the lemons together until the sugar dissolves. Brush it all over the hot cakes as soon as they come out of the oven

  6. For the orange and honey sponge cream, grease and line two 6" cake tins 

  7. Mix together the butter and caster sugar. Add the zest of the orange and mix in

  8. Add the eggs and whisk in, then mix in the honey and finally fold in the self raising flour

  9. Divide the mixture between the tins. Bake them for around 25 minutes or until they are golden brown and a skewer comes out clean

  10. While the cakes are baking make a syrup from the juice of the orange and the honey. Brush it all over the hot cakes as soon as they come out of the oven

  11. If required, trim the cakes around the side and top to make sure they are neat and level, then start stacking them using apricot jam between each layer
  12. Use four wooden skewers or dowels in the bottom sponge to support the top cake and avoid any sinking/collapsing
  13. Make a large batch of buttercream by mixing together the butter and the icing sugar. When it's mixed add the orange and lemon extracts

  14. Cover the cake in a base layer, or crumb coat, of buttercream. Then put it in the fridge for an hour to set

  15. Turn the piping bag inside out and paint stripes of baby pink food colouring inside. Turn it back the right way, then fill it with the remaining buttercream. Cover the whole cake in buttercream rosettes

  16. Roll out the fondant and make flowers with a cutter and pressing tool. Allow to dry, then use a dab of water to stick a pink sugar pearl in the centre of each flower. Stick them all over the cake as desired