Daffodil cake

Daffodil cake

This classic sponge topped with cheerful iced biscuit flowers is bound to bring smiles all round.

By , 21 September 2015
Daffodil cake
  • Ready in: 70 mins
  • Serves: 12
  • Price: 52p per serving
Nutritional Info
Each 166g serving contains
  • Fat high
    28.9g
    41%
  • Saturates high
    17.1g
    86%
  • Sugars high
    75.8g
    84%
  • Salt med
    1g
    16%
  • Energy 2772KJ 662KCAL
    33%
of your reference intake.
Typical energy values per 100g: 1670kJ/399kcal.
Ingredients
  • 225g self-raising flour
  • 2 level tsp baking powder
  • 300g butter, softened
  • 225g caster sugar
  • 4 large free-range eggs
  • 2 lemons, zest of
  • 150g icing sugar, plus extra for dusting
  • 1/2 tsp vanilla extract
  • 1 tbsp milk
  • 100g Asda Lemon Curd
  • 50g butter, for the daffodils
  • 25g caster sugar, for the daffodils
  • 75g plain flour, for the daffodils
  • 500g pack Dr Oetker Ready to Roll Coloured Icing, for the daffodils
  • Lolly sticks, for the daffodils
  • Asda Green Natural Food Colouring (optional), for the daffodils
  • Small jellied sweets, for the daffodils
Method
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Grease and base-line two 20cm cake tins with baking paper. Line a baking tray with baking paper.

  • Beat together the flour, baking powder, 225g of the softened butter, caster sugar, eggs and lemon zest until creamy and evenly mixed.

  • Divide between the tins, level the tops and bake for about 25 minutes or until the tops spring back when lightly pressed. Cool on a wire rack.

  • Gradually beat the icing sugar into the remaining 75g butter. Add the vanilla and milk, and beat until light and creamy. Set aside 1 tbsp of this icing. Use the rest to sandwich the cakes with the lemon curd. Dust with icing sugar.

  • For the daffodils, make a biscuit dough by creaming the butter and sugar together. Mix in the flour. Chill for 30 minutes, wrapped in cling film.

  • Roll out between two sheets of clingfilm until 1cm thick. Cut into stars using a cutter and put on the baking tray. Trim the lolly sticks to different lengths and stick into the biscuits, about one-third of the way.

  • Brush the lolly sticks with the green food colouring and leave to dry. Or simply leave them white.

  • Roll out the yellow coloured icing and cut out stars. Stick on top of biscuits using the reserved buttercream.

  • Press jellied sweets into the centre of each daffodil and score lines on the petals with the back of a knife. Stick the daffodils into the cake.