Victorian Spring Posy Cake for Easter or Mother’s Day using Crystallised Violets

Victorian Spring Posy Cake

Victorian Spring Posy Cake for Easter or Mother’s Day

using Crystallised Violets

One of my recent cake inventions – a standard Victoria Sandwich Sponge with a few delicious additions. Fresh oranges and lemons, lemon curd, crystallised violets and mascarpone cheese make this basic sponge cake moist and special enough for the Easter Sunday tea-time table, or for Mum on Mothering Sunday.  I used lemon curd for the icing, but orange curd would also work if you wanted a mellow flavour.  The recipe for the crystallised violets is posted on my blog here: Crystallised Violets.  If you don’t have any fresh violets, use some sugar paste flowers or cake decorations that work for you – the object is to make a posy of flowers on top of the cake.

Victorian Spring Posy Cake

This makes a big cake with one layer, you can cut the cakes again and make a three layer gateau if you wish. This cake disappeared quite quickly last time I made it, but if you have any left, it keeps EXTREMELY well in a tin for up to one week. The sponge cakes can be frozen before icing, cutting back on time if you are going to be busy for the special event.

Victorian Spring Posy Cake for Easter or Mother’s Day

This is the last recipe in my series of Violet recipes, although I will be using all my violet preparations in more recipes in the future……..I would also like to dedicate this cake to the wonderful challenge that Ruth is hosting on The Pink Whisk –  the TPW Save the Children Recipe Challenge. This is my third recipe to be added the the recipe challenge and you can read all about it here: TPW Save the Children Name A Day Challenge.  PLEASE do enter a recipe into Ruth’s recipe challenge and also take a look at the campaign that aims to end hunger for children, all the details are on the Save the Childrenfollow website; I feel very strongly as a food writer (and blogger) that I may in some way, albeit in a small way, help to raise awareness of this catastrophic and shocking problem.

Here is the recipe, I hope you enjoy this cake as much as my mum did when I last made it for her and do let me know if you make it, and how it turns out too………I will be back later today with my Fish on Friday recipe, a lovely PIE just for British Pie Week! See you later, Karen.

Victorian Spring Posy Cake for Easter or Mother’s Day

Victorian Spring Posy Cake

Serves 8 to 12 slices
Prep time 15 minutes
Cook time 35 minutes
Total time 50 minutes
Allergy Egg, Milk
Dietary Vegetarian
Meal type Dessert
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold
Occasion Birthday Party, Formal Party
Region British
By author Karen S Burns-Booth
One of my recent cake inventions - a standard Victoria Sandwich Sponge with a few delicious additions. Fresh oranges and lemons, lemon curd, crystallised violets and mascarpone cheese make this basic sponge cake moist and special enough for the Easter Sunday tea-time table, or for Mum on Mother's Day.

Ingredients

  • 8 ounces butter, softened
  • 8 ounces caster sugar
  • 4 eggs, beaten
  • 8 ounces self raising flour, sifted
  • 2 large oranges, zest and juice
  • 8 ounces mascarpone cheese
  • 8 tablespoons lemon curd or 8 tablespoons orange curd
  • lemon curd, to spread
  • crystallised violets or sugar, flowers to decorate
  • orange zest curls

Note

Keeps for up to one week in a tin, in a cool place. Sponge cakes can be frozen for up to 2 months - allow to defrost for 4 to 6 hours on a cooling rack, before icing and decorating.

Directions

Step 1 Pre-heat oven to 150C or 300°F. Grease and line two 8" sandwich tins/sponge cake tins.
Step 2 Beat the sugar and butter together until light, fluffy, and almost white in colour; this can take up to 5 minutes, and is crucial for a light sponge cake. Add the grated zest of two oranges.
Step 3 Add the beaten eggs and then GENTLY fold the flour in with a metal spoon.
Step 4 Divide the mixture between the two cake tins and bake for 25 to 35 minutes, until light golden brown and risen. To check whether the cakes are cooked - insert a skewer in the middle of the cake, it should come away clean if it is cooked.
Step 5 Pour a little of orange juice over the cakes slowly, allowing them to absorb the juice. (Save the rest of the juice for other cooking or to add to drinks) Allow to cool in the tins for 5 minutes before turning out onto a rack to cool; allow to cool completely before decorating and icing.
Step 6 Meanwhile, fold the lemon or orange curd into the mascarpone cream and mix well. (Add more to taste, I sometimes add at least half a big jar!).
Step 7 When the cakes are cool, spread some lemon or orange curd on to one side of both cakes, this stops the mascarpone cream from making the cakes too soggy. Place one cake on to a cake plate, curd side up and swirl some of the mascarpone cream over the cake, place the other cake, curd side down on top of the other cake, making a sandwich.
Step 8 Finish decorating the top of the cake with the remaining mascarpone cream, swirling it over the top of the cake. Just before serving, decorate with crystallised violets or other preserved/sugar flowers. Grate some orange curls, sprinkle them over the top, and serve the cake cut into wedges.

Victorian Spring Posy Cake for Easter or Mother’s Day

Comments

  1. says

    Karen, I’m going to book that Eurostar ticket for Easter right now – what a divine cake! Love fruit curds with mascarpone or with buttercream and I love your violets and I love your well risen cake and I love the flavours and and and!!!!

    • says

      Thanks Choclette, you know you are always welcome! However, I am in England for Easter, so book that train up to Yorkshire! :-)

  2. says

    This looks beautiful, a real treat and ideal for Mother’s Day. I’m going to try making it and will let you know how it turns out. I’m also going to do the Save the Children thing, thank you for highlighting that in your post.

    • says

      Thanks so much Lorna, I am thrilled that you will be joining in the Save the Children event and also that my cake inspired you to make it yourself too…..looking forward to seeing what you think of the cake recipe! Karen :-)

  3. says

    I can imagine that Victoria sponge would be fantastic with mascarpone and citrus. I love the violets, too. You’re really making me look forward to spring!

  4. says

    A stunning cake, looks like it has a perfect crumb and lovely and big too! Lovely violets, and I know the lemon curd and mascarpone filling must be just divine!

  5. says

    What a beautiful cake! The violets work so well and love the addition of the lemon curd and marscapone cheese. I may have to make this for next Sunday!

  6. Rosie says

    Thanks so much for taking part in our campaign to end child hunger. Your recipe is v.much appreciated! Rosie, Save the Children

  7. Fiona Matters says

    Looks gorgeous and so spring like somehow. I love your idea of putting orange juice over the sponge. I’ve not heard of it before and it makes such a difference. Shared on g+

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