Bloom and Wild have just released a beautiful range of bouquets for Autumn/Winter, in collaboration with infamous London department store, Liberty. Each bouquet has been artfully designed to reflect some of the most coveted prints in the Liberty archive, from the vintage look 1910 Elysian Day, to the vibrant 60s Ciara. This week marks 5 years of letterbox flowers from Bloom & Wild, and to mark the occasion they asked me to create a very special birthday cake which encapsulates the style of the Bloom and Wild X Liberty collection.
To make this celebratory cake really striking, I’ve decorated it with meadowy blooms and wild greenery from the Rachel Deluxe bouquet, which is inspired by a 1988 Liberty print. To keep things simple but delicious, the sponge I’ve developed is light and zesty, with a hum of pistachio. For the filling I’ve gone with a raspberry and rose cream, in part because the bouquet boasts stunning quicksand roses but also because British raspberries are nearing the end of their season, so we need to make the most of them while we can. To apply the flowers, I trimmed and sealed the stems, then arranged them in as natural a way as possible, staying true to the print. I hope you all like what I came up with and enjoy the recipe- it’s perfect for late summer celebrations!
For the sponges
- 350g soft unsalted butter
- 325g golden caster sugar
- Zest 2 lemons
- 6 eggs
- 200g ground pistachios (just blitz 200g shelled pistachios in a food processor until fine)
- 150g plain flour
- 2tsp baking powder
- Pinch salt
For the rose and raspberry cream
- 400g double cream
- 200g mascarpone
- 2-3tbsp rose water (add this in small amounts, tasting between each addition)
- 2-3tbsp icing sugar (to taste)
- 200g fresh raspberries, lightly crushed with a fork
To finish (optional)
- Bloom and Wild Rachael bouquet, or pistachios and crystallised rose petals
- Preheat the oven to 170c. Grease and line two 7 inch cake tins.
- Place the butter, sugar and lemon zest in a large bowl (or bowl of a stand mixer) and beat until very light, pale and fluffy (this can take about 10 minutes). Add in the eggs, one at a time, beating well between each addition (add a little bit of the flour with each egg if you’re worried about curdling). Once all the eggs are well incorporated, add the rest of the flour, ground pistachios, salt and baking powder and fold in using a large metal spoon.
- Once you have a light, lump free cake batter, split between the two tins and level off the tops. Bake for 35-45 minutes or until a skewer comes out clean when inserted.
- Once baked, leave the cakes to cool in the tins for 10 minutes, then remove and place on a wire rack to cool completely.
- While the cakes are cooling make the filling. To do this simply whisk together the cream, icing sugar, mascarpone and rose water until spreadable. Take 2/3 of this filling and ripple through the raspberries. Put the remaining 1/3 to the side (this is for coating the outside of the cake).
- When you cakes are completely cool, slice in half horizontally so that you have four even layers. Place the first layer on your serving plate and spread over 1/3 of the raspberry cream, then repeat until you’ve stacked all four.
- Take the remaining rose cream and spread a very thin layer over the cake to seal in any crumbs. Chill for 10 minutes to firm up a little, then cover with the last bit of rose cream (use a palette knife or cake scraper to do this). This stage is optional, you can leave the sides bare if you like.
- To finish the cake, arrange fresh flowers all over the top (ensuring that you seal any ends and remove them from the cake before consumption!). Alternatively, decorate with lemon zest, pistachios and rose petals.
This deliciously refreshing tart is simpler to bake than you’d think, and it rounds off a summer lunch perfectly. A classic lemon and lime filling encased in sweet short pastry is always a crowd pleaser, but the basil added to this one balances the sharp citrus with a sweet aromatic flavour; a great twist on a much loved warm weather dessert.
For the pastry:
- 185g plain flour
- 90g caster sugar
- 90g cold, cubed butter
- 3 egg yolks
- pinch salt
For the filling:
- 4 eggs
- 175g caster sugar
- 150ml lime juice
- 50ml lemon juice
- zest 3 limes
- zest 3 lemons
- 125ml double cream
- large bunch basil
- basil leaves
- edible flowers
- lemon and lime zest (fresh or candied)
- First off, make the pastry (you could buy shortcrust pastry instead of making this special sweet variety yourself- if you do, just follow from step 2). The easiest way to do this is to place the flour, sugar, butter and salt in a food processor and blitz together until a breadcrumb-like consistency is achieved (or rub together with your fingertips, handling as little as possible). Once you reach this stage, add in the egg yolks and blitz again, very briefly, until the mix just comes together to form large lumps. Tip the pastry out onto a clean surface and shape (again handling as little as possible) into a thin disc. Now wrap this pastry disc in cling film and chill for 15 minutes.
- Preheat the oven to 190c. Very lightly grease a 22-24cm tart tin with butter. Take your pastry and roll out on a floured surface to a little under 3mm thick. Line your tart case, using a ball of spare pastry to push right down into the corners. Run a knife around the top of the case to neaten the edges. Chill for 20 minutes.
- Fill your pastry-lined tart case with non-stick baking paper and baking beans then blind bake for 10-15 minutes (until the walls are set). Remove the paper and beans and return to the oven for 5-10 minutes until the pastry is cooked through and the base is sandy and dry but not overly golden.
- Now it’s time to make your filling. Reduce the oven temperature to 150c. Place your eggs, sugar, zest, juice, cream and whole bunch of basil in a saucepan and leave off the heat for 10 minutes. After 10 minutes some scum will have formed on the surface; skim this off with a spoon then place the saucepan on a gentle heat. Warm until hot to the touch (not boiling), then sieve to remove the basil leaves and zest. Pour this filling into the prepared pastry case and bake for 15-25 minutes until the middle has a uniform and slight wobble when gently shaken.
- Cool completely in the tin to allow the filling to fully set (this will take an hour or so) then remove carefully, slice up and serve. Decorate as desired and keep refrigerated once cool.
I’ve made a chocolate and orange blossom variation of these biscuits before and they were so popular I thought I’d experiment with another flavour. This time I’ve gone for lightly flavoured lemon biscuits (which are super crumbly and melt-in-your-mouth) sandwiched together with lemon buttercream and a really zingy lemon curd; the end result is (unsurprisingly) zesty and really delicious- give them a try.
Ingredients (makes 8-10 sandwiches):
- 175g soft butter
- 60g icing sugar
- 60g corn flour
- 185g plain flour
- zest 1 lemon
For the lemon curd: 100g caster sugar, 2 lemons (juice and zest), 50g butter, 1 egg, 1 egg yolk
For the lemon buttercream: 65g soft butter, 175g icing sugar, juice and zest 1 lemon
- Preheat the oven to 160c. Line 2 baking trays with greaseproof paper.
- Cream together the butter, icing sugar and lemon zest until light and fluffy. Sift in the corn flour and plain flour then briefly mix until a dough forms (don’t over mix or you won’t achieve that melty texture you’re after in the final biscuit).
- Take the dough a tablespoon at a time and roll into balls. Line onto the prepared baking trays and press down with the back of a fork to create a lined texture. Chill for half an hour.
- While the biscuits are chilling make the lemon curd. To do this place the sugar, lemon juice, zest and butter in a heatproof bowl and set over a pan of gently simmering water. Stir occasionally, allowing the butter to melt. Once the butter has melted allow to cool slightly then add in the egg and egg yolk. Whisk together.
- Set the bowl back over the pan and gently mix for about 10 minutes until the heat thickens the curd. Remove from the heat and cool.
- Once your biscuits have chilled and are firm, bake for 10 minutes. Allow to cool on the trays.
- While the biscuits are cooling, make the buttercream. Whisk the butter up to lighten then gradually add the icing sugar and beat until you have a fluffy texture. Add in the lemon juice and zest then briefly whisk to combine.
- When the biscuits are cooled, pair them up. Pipe a ring of buttercream on one and spoon some lemon curd into the middle. Sandwich together with the other biscuit.