Name: Marigold and Orange Sponge
Yield: serves 8 to 10
Ingredients: finely pared zest and juice of 1 orange; 4 medium-size eggs, lightly beaten; 175 g/6 oz self-raising flour, sifted; 175 g/6 oz golden granulated sugar; 175 g/6 oz unsalted butter, at room temperature; 2 handfuls of marigold petals

Preparation info

serves
8 to 10

Difficulty
Easy

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

This is a classic Victoria sponge recipe, perfect for a summer tea. You can also serve it freshly baked and still warm as a pudding, in which case I would leave out the butter cream and serve a single wedge of the cake per serving, dusted with icing sugar and with a scoop of clotted cream on the side.

Ingredients

175 g/6 oz golden granulated sugar
2 handfuls of marigold petal

Method

Grind the sugar and marigold petals in a food-processor, then cream the butter and sugar thoroughly until it is pale, light and fluffy. Add the zest and juice, and then the eggs, gradually folding them into the creamed mixture. Once the eggs have been incorporated, gently fold in the flour.

Spoon the batter into two 20