MASON CASH ROYAL WEDDING FINAL

Lemon and Rose Cake

Ingredients • 160g plain flour • ½ tbsp baking powder • ½ tsp bicarbonate of soda

• 160g caster sugar • 1 tbsp rose water • 90g unsalted butter • 2 large eggs • Zest of 1 lemon • 95ml of buttermilk Topping • 225g unsalted butter • 500g icing sugar • 2 tbsp rose water • Juice of 1 lemon • Edible rose petals

(or fresh, to decorate only)

• 120 ml of double cream • 3 tbsp syrup

Method Step 1 – Preheat the oven to 180°C and grease your cake tins.

Step 2 – Sift the dry ingredients into your Mason Cash Cane Mixing Bowl and combine. Add the butter, and mix until the mixture resembles breadcrumbs. Then add the eggs one at a time until fully combined.

Step 3 – Add the buttermilk, rose water and lemon zest, and beat together until thoroughly mixed. Then divide the mixture between the two tins evenly and bake for 15 minutes.

Step 4 – For the topping, mix the rose water and syrup and drizzle over the cakes once baked, and let them cool.

Step 5 – To make the buttercream, whisk the butter and icing sugar, adding small drops of water if necessary. Whisk until light and fluffy.

Step 6 – Add the lemon juice and any food colouring (if using) to the buttercream and whisk for a further few minutes. Then, simply add the buttercream and jam (of your choice) and sandwich together to create your filling.

Step 7 – Dust a layer of icing sugar over the top layer and decorate with your edible (or fresh) roses, and enjoy!