Name: Wedding Cake
Ingredients: 800 g/l¾ lb/4 cups granulated sugar; 175 g/6 oz/⅔ cup melted butter; 2 teaspoons camomile; 1 tablespoon vanilla essence/extract; 120 ml/4 fl oz/½ cup water; 350 ml/12 fl oz/1½ cups Marsala; 100 g/4 oz/1 cup white flour; 225 g/8 oz/2 cups wholewheat flour; 18 large eggs; 300 g/10 oz/1½ cups sugar; 1 tablespoon orange zest, finely grated; 175 ml/6 fl oz/¾ cup camomile tea; 175 g/6 oz/½ cup mild honey; 3 tablespoons mild honey (preferably camomile); 900 ml/l½ pints/4 cups milk; 1.25 kg/2½ lb unsalted butter, softened and cut into; 21 egg yolks

Preparation info

Difficulty
Medium

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

One could, of course, have a traditional wedding cake with white layers studded with candied fruit and coated with virtually inedible hard, white royal icing. Instead I think a gentler cake, although gala in form and decoration, would be this layered cake made with wholewheat, honey and an infusion of camomile. The icing is pale ivory and irresistible. Once again, the fresh flower decoration is edible. If the cake seems heavy on butter, sugar and eggs, don’t worry; a small portion won’t