Quick and fabulous MOTHER'S DAY BAKES

Say thank you to your special someone with one of our beautiful treats

- JESSICA RANSOM

Rose water and raspberry cake

If your loved one’s favourite flowers are roses, our Persian-inspired Victoria sponge is the perfect bake for them.

SERVES 10 PREP 20 MINS COOK 30 MINS

• 225g unsalted butter, softened
• 225g caster sugar
• 4 eggs, beaten
• 225g plain flour
• 2tsp baking powder
• Finely grated zest of 1 lemon
• 60g pistachios, chopped

FOR THE FILLING:

• 1tbsp seedless raspberry jam
• 150ml double cream
• ½tbsp icing sugar
• ½tsp rose water
• 2tsp dried rose petals (optional)
• 150g raspberries

FOR THE ICING:

• 100g icing sugar, sieved
• Juice of 1 lemon
• 1tsp rose water
• A few drops of pink food colouring

FOR THE DECORATION:

• Freeze-dried raspberries and dried rose petals

YOU WILL NEED:

• 2 x 20cm cake tins, greased and lined with baking paper

1 Heat the oven to 180C/Gas 4. Beat the butter and sugar until fluffy and light. Gradually beat in the eggs, fold in the flour and baking powder, then mix in the lemon zest and pistachios. Divide between the tins and bake for 30 mins until springy to the touch. Transfer onto a cooling rack.

2 Pick the least perfect cake and place upside down onto a cake stand or serving plate. Spread over the jam. Whip the cream with the icing sugar until it starts to thicken. Add the rose water and petals, and mix through until it will hold a soft peak. Spread over the jam, leaving a little space at the edge. Press the raspberries into the cream, reserving a few for decoration on top.