Marigold Cake
A fragrant citrus and marigold-infused cake with buttery richness, perfect for afternoon tea or special occasions, offering a delicate floral and citrus flavor profile.
Ingredients
Instructions
- Cream the softened butter with caster sugar until light and fluffy.
- Add the beaten eggs one at a time, beating well after each addition.
- Sift the plain flour with baking powder, then fold into the creamed mixture.
- Add the grated rinds of the lemon and orange, and the marigold petals.
- Spoon the batter into a prepared 2-pound loaf pan or two 1-pound loaf pans.
- Bake in a preheated 350°F (180°C) oven for about 1 hour for the 2-pound loaf, or about 40 minutes for the 1-pound loaves.
- Sprinkle with granulated sugar about halfway through baking if desired.
- Cool the cake for 5 minutes before removing from the tin.
- Serve just when cool. Keeps well and can be frozen.
Nutrition & Diet Analysis (per serving)
480
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).