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

FOR THE FILLING:

FOR THE ICING:

FOR THE DECORATION:

YOU WILL NEED:

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.