BLOSSOM CAKE

I always love to mix and match things, whether it’s with furniture, clothing or friends. Mixing and matching is a fun part of life, so why not do it with your food? This is the ultimate mix and match cake – the sponge and the icing are complete clashes but work a dream together!

Cake Ingredients

180g Butter

180g Cream Cheese

1 tbsp Finely Grated Lemon Rind

330g Caster sugar

3 Eggs

150g Self-raising Flour

100g Plain Flour

3 tbsp Poppy Seeds

Method

Preheat the oven to 180C.

Use an electric mixer to combine the butter, cream cheese and the sugar until the mixture is light and fluffy. Add the eggs into the mix until they combine, then add the rest of the ingredients but don’t whisk up for too much longer.

Pour the mixture into the baking tin and bake for 40 minutes. The timing may vary depending on the tin you use. The way to check it is to stick a knife through the top and make sure it comes out clean.

Icing Ingredients

80g Butter

150g Cream Cheese

400g Icing Sugar

1 Drop of Pink Edible Dye

1 tsp Vanilla Essence

Method

Whisk all of the ingredients together until light and fluffy. If the consistency doesn’t look right there are ways to fix it. If it’s too thick, add a tiny splash of milk. If it’s too runny, mix in some more icing sugar.

Once you have iced the cake generously, make a bed of pomegranate seeds and crushed pistachios on the top, in the centre. Your Blossom Cake is ready to serve. Enjoy!