Primrose and lemon cake recipe
These delicate, edible blooms have a subtle floral aroma that pairs perfectly with the tangy sharpness of lemon. If you can’t source wild primroses, you can use edible, yellow primula, which often have a stronger flavour. Make the syrup and curd in advance, if you like, and keep it in the fridge for up to a week.
You will need four 20cm (8inch) sandwich tins, greased, then lined (base and sides) with baking paper, a wooden skewer or cocktail stick, and a medium piping bag fitted with a large plain nozzle.
Ingredients
- 280 g ground almonds
- 240 g gluten-free self-raising flour, sifted
- 450 g unsalted butter, softened
- 450 g golden caster (superfine) sugar
- 8 eggs
- 100 ml lemon curd yogurt
- 1 unwaxed lemon, finely grated zest
- 1 pinch salt
- 1 amount of primrose and lemon syrup (see below), for brushing
- 9.9 oz ground almonds
- 8.5 oz gluten-free self-raising flour, sifted
- 15.9 oz unsalted butter, softened
- 15.9 oz golden caster (superfine) sugar
- 8 eggs
- 3.5 fl oz lemon curd yogurt
- 1 unwaxed lemon, finely grated zest
- 1 pinch salt
- 1 amount of primrose and lemon syrup (see below), for brushing
- 9.9 oz ground almonds
- 8.5 oz gluten-free self-raising flour, sifted
- 15.9 oz unsalted butter, softened
- 15.9 oz golden caster (superfine) sugar
- 8 eggs
- 0.4 cup lemon curd yogurt
- 1 unwaxed lemon, finely grated zest
- 1 pinch salt
- 1 amount of primrose and lemon syrup (see below), for brushing
- 2 large handfuls of primrose flowers
- 0.5 unwaxed lemon, cut into wedges
- 100 g caster (superfine) sugar
- 2 large handfuls of primrose flowers
- 0.5 unwaxed lemon, cut into wedges
- 3.5 oz caster (superfine) sugar
- 2 large handfuls of primrose flowers
- 0.5 unwaxed lemon, cut into wedges
- 3.5 oz caster (superfine) sugar
- 3 large eggs
- 300 g caster (superfine) sugar
- 100 ml primrose and lemon syrup (above)
- 100 g unsalted butter, cubed
- 3 large eggs
- 10.6 oz caster (superfine) sugar
- 3.5 fl oz primrose and lemon syrup (above)
- 3.5 oz unsalted butter, cubed
- 3 large eggs
- 10.6 oz caster (superfine) sugar
- 0.4 cup primrose and lemon syrup (above)
- 3.5 oz unsalted butter, cubed
- 225 g unsalted butter, softened
- 420 g icing (confectioners') sugar, sifted
- 1 x quarter of an unwaxed lemon, finely grated zest
- 3 tbsp whole milk
- 7.9 oz unsalted butter, softened
- 14.8 oz icing (confectioners') sugar, sifted
- 1 x quarter of an unwaxed lemon, finely grated zest
- 3 tbsp whole milk
- 7.9 oz unsalted butter, softened
- 14.8 oz icing (confectioners') sugar, sifted
- 1 x quarter of an unwaxed lemon, finely grated zest
- 3 tbsp whole milk
- 1 handful edible spring flowers, such as primroses, pansies, bellis or violas
- 1 handful thyme sprigs
- 1 handful blueberries (optional)
- 1 handful lemon balm or mint sprigs
- 5 pistachios, finely chopped
- 1 amount of icing (confectioners') sugar, for dusting
- 1 handful edible spring flowers, such as primroses, pansies, bellis or violas
- 1 handful thyme sprigs
- 1 handful blueberries (optional)
- 1 handful lemon balm or mint sprigs
- 5 pistachios, finely chopped
- 1 amount of icing (confectioners') sugar, for dusting
- 1 handful edible spring flowers, such as primroses, pansies, bellis or violas
- 1 handful thyme sprigs
- 1 handful blueberries (optional)
- 1 handful lemon balm or mint sprigs
- 5 pistachios, finely chopped
- 1 amount of icing (confectioners') sugar, for dusting
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Medium
- Preparation Time: 90 mins
- Cooking Time: 65 mins
- Serves: 12
Step-by-step
For the sponge
- Heat the oven to 180°C/160°C fan/350°F/gas mark 4.
- Mix together the ground almonds and flour.
- Beat the butter and sugar in a stand mixer fitted with the beater, on medium speed for 10 minutes, until pale and creamy, scraping down the inside of the bowl from time to time.
- Add the eggs, one at a time, beating well between each addition. If the mixture starts to curdle, add a spoonful of the flour mixture. Stir in the yogurt. Fold in the ground almond and flour mixture, and the lemon zest and salt.
- Divide the mixture equally between the lined tins and spread it level. Bake on the middle shelves for 30–35 minutes, until risen and a skewer inserted into the centres comes out clean.
Meanwhile, make the primrose and lemon syrup
- Put the primroses, lemon wedges, sugar and 250ml/8.5fl oz of water in a small pan and bring the liquid to the boil.
- Reduce the heat to low and simmer for 30 minutes, until the syrup starts to thicken. Strain the syrup through a sieve into a jug and set aside until ready to use.
Next make the primrose and lemon curd
- Whisk the eggs and sugar in a heatproof bowl set over a pan of barely simmering water until thick and mousse-like, and the mixture leaves a ribbon trail when you lift the whisk.
- Whisk in the primrose syrup and the cubes of butter, one at a time, and keep stirring until the mixture thickens and coats the back of a spoon. Leave it to cool and chill.
To assemble the cake
- Using a wooden skewer or cocktail stick, prick holes all over the top of each warm sponge and carefully brush over the remaining primrose and lemon syrup. Leave the sponges to cool completely in the tins, then turn them out.
- Make the lemon buttercream. Beat the butter in a stand mixer fitted with the beater, on low speed for 5 minutes, until pale and creamy. Add the icing sugar, a little at a time, then add the lemon zest and milk, also a little at a time, until you have a smooth, fluffy buttercream. Spoon the buttercream into the medium piping bag fitted with a large plain nozzle and twist the end to seal.
- Pipe dots of buttercream onto a cake board and place one sponge on top. Pipe buttercream on top of the sponge and spread it evenly to the edges. Pipe a ring of buttercream around the edge of the sponge and fill the middle with the curd. Place the second sponge on top. Repeat with another layer of sponge, layering with buttercream and curd, and finishing with the final layer of sponge.
- Pipe a generous layer of the remaining buttercream on top and make a swirl pattern with a large, offset spatula. Decorate the cake with spring flowers, thyme, blueberries (if available), lemon balm or mint, and pistachios. Dust with icing sugar to serve.
The Great British Bake Off: A Bake for All Seasons is published in hardback by Sphere, priced £22.00. eBook also available. Food photography: cr. Ant Duncan.
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature