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6 to 8
Easy
Published 2014
This is a classic Victoria sponge recipe, brightened with marigold petals and scented with a breath of orange flower water, perfect for a summer tea. You can also eat it freshly baked and still warm as a pudding, in which case I would leave out the butter cream, serve wedges of the cake dusted with icing sugar and with a scoop of clotted cream on the side.