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.
Grease and flour two
Grind the sugar and marigold petals in the food-processor, in which you can also do the rest of the mixing, then cream the butter and sugar thoroughly until pale, light and fluffy. Add the zest and juice, and then
Spoon the batter into the cake tins, smooth the top and
Allow to cool in the tin for a few minutes and then ease the sponges out onto wire racks to cool. To serve, sandwich with a marigold butter cream and sift icing sugar over the top.
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