Name: Marigold sponge
Yield: Serves 6 to 8
Ingredients: 4 eggs, lightly beaten with; 175 g/6 oz/1½ sticks unsalted butter, at room temperature; 2 handfuls marigold petals; 2 tablespoons orange flower water; 175 g/6 oz/1½ cups self-raising flour, sifted; finely grated zest and juice of 1 orange; 175 g/6 oz/¾ cup granulated sugar

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

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.