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Let Her Eat Cake!

Mothering Sunday is coming up this weekend and there's no better way to celebrate than surprising your mum with Cake!!! Here are some scrumptious suggestions for some yummy cake...

1. Simnel Cake: A Mothering Sunday traditional cake that goes back centuries where daughters would bring home their mother's flowers and the cake they had baked. A simnel cake is a light fruitcake containing sultanas, apricots and cherries that is topped off with a layer of marzipan and decorated with 11 marzipan balls around the edge. Here's a recipe we found from Apple & Spice

Ingredients 175g light soft brown sugar 175g butter 175g self raising flour 3 eggs 25g ground almonds 2 tbsp milk 100g sultanas 100g dried apricots

100g glace cherries

50g extra dried fruit of choice – raisins, pear, cranberries etc 2 tsp mixed spice ½ tsp cinnamon 250g marzipan 2 tbsp apricot jam


1. Preheat the oven to 160C. Grease and line the base and sides of a deep 8inch/20cm round cake tin with greaseproof paper.

2. Weigh the sugar, butter, flour, ground almonds, eggs and spices into a bowl.

3. Beat together using an electric mixer until smooth.

4. Beat in the milk.Weigh out the dried fruit and chop the apricots and cherries into large pieces using a pair of scissors.

5. Fold all the dried fruit into the cake batter.Pour half the cake mix into the tin and spread into an even layer.

6. Take 100g of the marzipan and roll out into a circle. Use the base of the cake tin to cut out a circle. Place this circle of marzipan on top of the cake batter in the pan. Top with the remaining cake mix and spread out evenly.

7. Bake in the oven for 1 hour before quickly removing the cake from the oven, covering the top of the tin with foil to prevent it from browning any further and return the tin to the oven for a further 30-40 minutes. It should be firm yet springy to the touch when cooked.Remove from the oven and leave to cool completely in the tin.

8. Once cool, release from the tin and carefully peel off the greaseproof paper.Thinly roll out the remaining marzipan and cut out another circle, using the cake tin as a guide like before.

9. Heat the apricot jam until soft. Brush over the top of the cake and place the marzipan disc on top. Use your fingers to crimp the edges slightly. Gather up the leftover scraps of marzipan and roll into 11 balls. Use a little jam or water to attach them around the rim of the cake.

10. Heat your grill and place the cake under the grill and allow the marzipan to toast and go golden brown. Rotate the cake as needed and keep a careful eye on it as it will start to brown very suddenly. Alternatively use a blowtorch (I find this works best) or leave natural. Tie a ribbon around the cake and present to your Mum.Makes one 8inch/20cm cake

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2. Elderflower Drizzle Cake: The Brits have a real love affair with Elderflower and here is a delicious cake recipe to celebrate.


225g self-raising flour

225g butter, softened

225g caster sugar

4 eggs, lightly mixed

2tbsp milk

For the filling:

300ml double cream

3tbsp elderflower cordial

2tbsp icing sugar

For the drizzle:

225g icing sugar, sifted

6tbsp elderflower cordial


1. Heat the oven to 180C/350F/Gas mark 4. Line and grease 3 20cm/8in cake tins. Cream the butter and sugar together until soft and light, gradually add the eggs and milk, then fold in the flour.

2. Divide the mixture between the tins and level the surface. Bake for 20mins, or until well risen and springy to the touch. Once cooked leave to cool in the tin for 5 mins, then turn out onto a wire rack to cool.

3. Once cooled, make the flling by whipping the cream with the elderfower cordial and icing sugar. Put the bottom cake onto a cake plate or stand and spread with half the jam. Top with half the cream. Repeat the layers.

4. Make the drizzle by mixing the icing sugar with the cordial to make a drizzle to decorate the top, letting it spill over the edges. Decorate with edible flowers. Courtesy of

3. Coffee Cake: Having a coffee to start the day is very important to many mums, so how about a yummy coffee cake to put a big smile on her face...


250g butter or margarine

200g caster sugar

60g golden syrup

4 large eggs

250g self-raising flour

1 level tsp baking powder

3 tbs coffee essence (Camp coffee)

For the filling and decoration:

200g unsalted butter, at room temperature

400g icing sugar

2-3 tbs coffee essence

2 tsp cocoa powder, for dusting

2 x 20cm (8in) sandwich tins, buttered and base-lined


1. Set the oven to 190°C/375°F/Gas 5.

2. Put the butter, sugar, syrup and eggs in a large mixing bowl.

3. Sift in the flour and baking powder, and add the coffee essence. Whisk together for 1-2 mins until the mixture is smooth, light and fluffy.

4. Divide the mixture between the two tins and spread evenly.

5. Bake in the centre of the oven for 25-30 mins, until well-risen and firm to the touch. Turn the cakes out on to a wire rack to cool.

To make the filling: Beat the butter, icing sugar, coffee and 2 tbs water together until smooth, light and fluffy. Place one of the cakes on a flat serving plate and spread with half the buttercream. Place the second cake on top and spread with the rest of the buttercream, swirling the top. Dust with cocoa powder. Slice to serve. Store in an airtight container. It will keep a couple of days.

4. Classic Victoria Sponge: Another British classic for Mother's Day.


200g caster sugar

200g softened butter

4 eggs, beaten

200g self-raising flour

1 tsp baking powder

2 tbsp milk

For the filling

100g butter softened

140g icing sugar, sifted

drop vanilla extract (optional)

half a 340g jar good-quality strawberry jam (we used Tiptree Little Scarlet)

icing sugar, to decorate


1.Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.

2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.

3. To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

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5. Iced Lemon Curd Layer Cake. Lemon curd is a British favorite. Many of us grew up on Lemon curd and could think of nothing better than a yummy Lemon curd layer cake with icing!

For the cake

1 lemon, zest only, grated

1 tbsp lemon juice

175g/6oz self-raising flour, sifted

1 level tsp baking powder

175g/6oz butter, at room temperature

175g/6oz caster sugar

3 eggs

For the lemon curd

1 large juicy lemon, grated zest and juice only

75g/3oz caster sugar

2 eggs

50g/2oz unsalted butter

For the icing

1 large lemon, zest only

50g/2oz sifted icing sugar

2-3 tsp lemon juice


  1. Preheat the oven to 170C/325F/Gas 3.

  2. Measure all the cake ingredients into a mixing bowl and beat - ideally with an electric hand whisk - until you have a smooth, creamy consistency. Then divide the mixture evenly between the two tins and bake them on the centre shelf of the oven for about 35 minutes or until the centres feel springy when lightly touched with a little finger.

  3. While the cakes are cooking, make the lemon curd, place the sugar and grated lemon zest in a bowl, whisk the lemon juice together with the eggs, then pour this over the sugar. Then add the butter cut into little pieces, and place the bowl over a pan of barely simmering water. Stir frequently till thickened - about 20 minutes. You don't have to stay with it - just come back from time to time to give it a stir.

  4. When the cakes are cooked, remove them from the oven and after about 30 seconds turn them out on to a wire rack. When they are absolutely cold - and not before - carefully cut each one horizontally into two using a sharp serrated knife. Now spread the curd thickly to sandwich the sponges together.

  5. For the icing, begin by removing the zest from the lemon - it's best to use a zester to get long, curly strips. Then sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a soft, runny consistency.

  6. Allow the icing to stand for 5 minutes before spreading it on top of the cake with a knife, almost to the edges, and don't worry if it runs a little down the sides of the cake. Then scatter the lemon zest over the top and leave it for half an hour for the icing to firm up before serving.

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