Gluten Free Elderflower & Lemon Cake by Juliet Sear

Preheat your oven to 180'c, 160'c fan, gas mark 4

Mix the flour and baking powder in a large bowl.

Cream together the butter, sugar, cordial and lemon zest until light and fluffy, then gradually add in the eggs until well incorporated. 

Gently mix in the flour and baking powder mixture until just lightly mixed.

Spoon the mixture into 2 greased 8" cake tins.

While the cakes are baking, place the lemon juice, water, elderflower cordial and sugar in a saucepan and heat gently until the sugar has dissolved completely. 

Whilst the cakes are warm, speak in lots of holes with a skewer through the sponges and drizzle the elderflower syrup with a pastry brush to ensure it's all even over both cakes.

Make the buttercream by beating the icing sugar, butter and coridla together until very pale, fluffy and creamy. 

Layer the sponge by spreading over some buttercream and then adding some lashings of lemon curd. Sandwich together and chill for 20-30 minutes.

To decorate this, you can choose a simple rough-iced look with no need to crumbcoat. Just generously palette all over using a palette knife. You could top with edible flowers if you wish or simply decorate with additional lemon zest. 

If you want to decorate in the ombre style in the video, you will need a little pink food colouring to tint the icing.