Excitement for the royal wedding is reaching its peak, with less than 24 hours to go before Harry and Meghan tie the knot.
While details on the wedding dress – and the official guest list – are being tightly kept under wraps, we do know that the bride and groom have opted for a lemon and elderflower cake.
Today, Friday, May 18, it was revealed that the cake will break from tradition.
“It’s a non-traditional layout,” the official wedding cake baker, and owner of London-based Violet Bakery, Claire Ptak revealed.
If you fancy taking a note out of Harry and Meghan’s book, then we have some recipes you’ll love.
These summer-themed sweet treats include lemon and elderflower options, as well as an easy-peasy Eton mess.
Lemon and elderflower cakes
15g Trex, melted
85g plain flour
Pinch of salt
3 large eggs
85g caster sugar
Finely grated zest of 1 lemon
For the decoration
150g icing sugar
Finely grated zest of 1 lemon
2tsp elderflower cordial
2-3 drops yellow food colouring
Fresh berries and mint leaves
- Preheat the oven to 220°C/fan oven 200°C/Gas Mark 7. Use a little Trex to grease a 23cm x 32cm Swiss roll tin. Line the base with baking paper and lightly grease with a little more Trex.
- Sift the flour and salt together and set aside.
- Using a handheld electric mixer and a large mixing bowl, whisk the eggs and caster sugar together until very light in texture and pale in colour – this will take 3-4 minutes on full power. To check that the mixture is thick enough, switch off the mixer and lift up the beaters – they should leave a trail for a few seconds.
- Add the lemon zest and remaining melted Trex to the mixture and stir them in gently. Fold in the flour using a large metal spoon (not the electric whisk). Tip the mixture into the prepared tin and level the surface.
- Bake for 10-12 minutes until firm and springy to the touch. Turn the cake out onto a large piece of baking paper. Cover with a clean damp tea towel and cool completely. Remove the lining paper.
- Make the frosting by beating the Trex and icing sugar together until smooth and creamy. Add the lemon zest and elderflower cordial with a little food colouring.
- Use a 6cm cutter to stamp out 12 rounds from the cake. Sandwich together with a little frosting to make six cakes. Pipe or spread frosting over the tops and decorate with fresh berries and mint leaves.
Luxury lemon cake
A little Trex, for greasing
150g self-raising flour
1 tsp baking powder
Pinch of salt
125g caster sugar
100g Trex, at room temperature
2 tbsp milk
½ tsp vanilla extract
2 tsp finely grated lemon zest
For the filling
75g butter (at room temperature)
100g icing sugar
1 tsp finely grated lemon zest
3-4 tbsp lemon curd
For the lemon icing
50g icing sugar
2-3 tbsp lemon juice
Finely grated lemon zest
- Position the oven shelves towards the centre of the oven. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Lightly grease two 20cm sandwich tins with a little Trex and line the bases with greaseproof paper.
- Sift the flour, baking powder and salt into a mixing bowl. Add the sugar, Trex, unbeaten eggs, milk, vanilla extract and lemon zest. Use a wooden spoon to beat the mixture together for 1-2 minutes until smooth and creamy. Share the mixture equally between the prepared tins and level the surfaces.
- Bake for 18-20 minutes. To test that the cakes are cooked, they should be golden brown, and when touched lightly the tops should spring back into place. Cool the tins for a few minutes, then remove the cakes and place on a wire rack. Peel away the lining paper and leave until completely cold.
- For the filling, beat the butter, icing sugar and lemon zest until creamy. Spread over one cake and drizzle with lemon curd. Sandwich the second cake on top. For the lemon icing, mix the icing sugar with the lemon juice to make a thin icing. Spread over the cake and sprinkle with lemon zest.
Apple and raspberry fruit jellies
300g can of Princes Raspberries in Light Syrup
450ml Princes 100% Pure Apple & Raspberry Juice
11g sachet powdered gelatine
100ml double or whipping cream
Mint leaves, to decorate
- Strain the syrup from the can of Princes Raspberries in Light Syrup into a measuring jug and add the Princes 100% Pure Apple & Raspberry Juice. Reserve four raspberries for decoration, then share the rest between four serving glasses.
- Pour 90ml of just-boiled water into a bowl and sprinkle in the powdered gelatine. Stir to disperse, then leave for 10 minutes to dissolve to a clear liquid, stirring occasionally.
- Pour the gelatine liquid into the juice mixture, stirring thoroughly. Share between the glasses, then transfer to the fridge for 2-3 hours to set.
- Whip the cream in a chilled bowl until it holds its shape. Spoon on top of the jellies, then serve, decorated with the reserved raspberries and mint leaves.
Black cherry Eton mess
410g can of Princes Black Cherry Fruit Filling
300ml double cream
3 shop-bought meringue nests, broken into pieces
- Spoon a little Princes Black Cherry Fruit Filling into the base of four attractive serving glasses.
- In a chilled bowl, whip the cream until it holds its shape. Add the broken meringues and stir them through gently.
- Tip the rest of the Princes Black Cherry Fruit Filling into the cream mixture and stir it through loosely.
- Spoon the mixture into the glasses. Cover and chill until ready to serve.
This content was originally published here.