Easter lemon and elderflower almond cake

Method

• step 1

  Heat the oven to 180C/fan 160C/gas 4. Butter and line the bases of two 20cm sandwich tins with baking paper.

• step 2

  First, make the sponges. Beat the sugar and butter for a few minutes until pale and fluffy. Add the eggs, one at a time, then fold in the flour, baking powder, ground almonds, yogurt, elderflower cordial and lemon zest. Divide between the cake tins and bake for 25-30 mins or until golden, risen and the cakes spring back when pressed. Transfer to a wire rack to cool completely.

• step 3

  Once the sponges are cool, make the cream. Whip the cream, sugar and half the cordial together until you get soft peaks. Turn the sponges upside-down. Mix the rest of the cordial with 1 tbsp of lemon juice, then use to brush over the bases of the sponges.

• step 4

  Put one sponge, upside-down, on a plate or cake stand. Smooth over the lemon curd to make a thin layer. Dollop over the elderflower cream and smooth out to the edges. Put the other sponge on top, the right way up.

• step 5

  Mix the icing ingredients together with 1-2 tbsp of water until you get a thick, pastel-coloured icing. Spoon over the top of the cake and tease some of the icing to neatly drip down the sides. Scatter over the flowers, candied peel or sugared almonds to decorate.