For the cake and decoration
- 100g softened butter
- 175g self-raising flour
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 175g golden caster sugar
- 2 large eggs
- 6 tbsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- finely grated rind of 1 large lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
For the icing
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Preheat the oven to 180C/Gas 4/fan oven 160C. Butter and line the base of a shallow oblong tin (about 18x28cm/7x11in) with baking parchment. Tip all the cake ingredients into a large mixing bowl and beat for 2-3 minutes, until the mixture drops easily off the spoon.
Spoon the mixture into the tin and smooth the surface with the back of a spoon. Bake for 30-40 minutes, until golden and firm to the touch. Meanwhile, make the icing: beat together the lemon juice and sugar, pour the mixture evenly over the cake while it is still hot, then leave to cool.
Cut the cake into 15 squares. Top each one with a crystallised violet and mimosa ball.
For the decoration
You can use real edible flowers, such as violas. Simply brush with a little lightly beaten egg white, dust with caster sugar and leave on a tray to dry for a couple of hours.