Lemon & violet drizzle cake
- Preparation and cooking time
- Prep: -
- Makes 15 squares
A simple and sweet all-in-one cake - ideal for Mothering Sunday
For the cake and decoration
For the icing
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.