Lemon and Rose Layer Cake

Preheat the oven to 180C/160C (fan)/350F/gas 4. Grease and line three 20cm sandwich baking tins.

Put the dry ingredients into a food processor and pulse to combine. Add the eggs, butter, milk and lemon zest and pulse for a further 8 seconds. Remove the lid and scrape down the sides with a spatula to make sure all the ingredients are well combined. Pulse again for approximately 5 seconds. Divide the batter evenly between the three tins and even out with a flat knife.

Bake in the oven for 18-20 minutes. If possible, put all three tins on the middle shelf. If not, it is a good idea to rotate the tins between the shelves while cooking.

Check that all the cakes are cooked by inserting a skewer into the centre of each one. It should come out clean. The tops of the sponges should be golden brown and springy to the touch. Remove from the oven and leave to cool in the tins for 10 minutes before turning out to cool fully on a wire rack.

Rose Petal Icing

To prepare the icing, whip the cream and rose water with an electric hand beater to form soft peaks, being very careful not to overbeat. Check the taste, as the strength of rose water varies from brand to brand and you may need to add a bit more. For pink icing, add a few drops of pink food colouring.

To assemble the cake, place one layer on a serving plate and spread first with a thin layer of rose petal jam, then with a thin layer of the cream. Put the second layer of cake on top and repeat the process. Put the final cake layer on top, then, using the remaining cream, cover the top of the cake. (if you want to ice the sides of the cake, just make sure you haven’t used too much jam in the layers so that it comes out at the sides of the cake. It will be easier to spread the cream around the sides if it doesn’t.).

We’ve decorated our cake with pieces of Turkish Delight, but sugared or real rose petals or pomegranate seeds would work just as well.