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Victorian Spring Posy Cake For Easter Or Mother's Day Recipe

Elevate your Easter Sunday tea or Mother's Day celebration with this stunning Victorian Spring Posy Cake! This recipe transforms a classic Victoria sponge into a vibrant, floral masterpiece. Imagine layers of moist sponge cake infused with the bright zest of fresh oranges and lemons, luscious lemon curd, creamy mascarpone cheese, and delicate crystallised violets. This show-stopping cake is perfect for special occasions. For a mellow twist, substitute orange curd for the lemon curd. Don't have crystallised violets? No problem! Use sugar paste flowers or any cake decorations to create your own beautiful posy. This recipe makes a generous single-layer cake, easily adaptable into a three-layer gateau. Leftovers (if any!) keep wonderfully for up to a week.

Prep Time 30 mins
Cook Time 55 mins
Calories 480.6 kcal
Protein 13g
Rating 5.0 (2 Reviews)
Victorian Spring Posy Cake For Easter Or Mother's Day 19

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Victorian Spring Posy Cake For Easter Or Mother's Day

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How to Make Victorian Spring Posy Cake For Easter Or Mother's Day

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Zest the oranges and lemons and add to the batter along with the orange and lemon juice. Gently fold in.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Once cooled, level the tops of the cakes if necessary.
  11. Whip the mascarpone cheese until smooth and fluffy. Gently fold in the lemon curd.
  12. Place one cake layer on a serving plate. Spread half of the mascarpone mixture over the top. Top with the second cake layer and spread the remaining mascarpone mixture over the top.
  13. Arrange your crystallised violets (or chosen decorations) to create a beautiful spring posy on top of the cake.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

131g

Fat

76g

Carbs

18g

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Sweets & Sides Desserts European Vegetarian Spring Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Breads Desserts Eggs Dairy Fruit European Finger Food Heirloom Historical Holiday Event Kid Friendly Romantic Spring Vegetarian Cakes Easter English Scottish Coffee Cakes Eggs Dietary Welsh Seasonal Cake Fillings And Frostings Oamc Freezer Make Ahead Toddler Friendly Citrus Lemon Oranges Taste Mood Number Of Servings Presentation Served Cold