225g unsalted butter at room temperature
2 lemons zest and juice
340g Self Raising Flour
200g caster sugar
4 large eggs room temperature
Grease 2 x 23cm spring form baking tins. Sift the flour. Whip the butter and sugar until light and fluffy, add the eggs one at a time, add the lemon juice and zest and gently fold in half the flour. Fold in the milk and the remaining flour. Divide evenly into the two prepared baking tins and bake at 170 degrees for about 15-20 minutes until the centre springs up to the touch. Remove and set aside. Allow to cool and un-mould. Carefully slice each in half horizontally across the diameter.
80ml strained lemon juice
80g chilled butter, cut into cubes
350g whipped cream
Combine the eggs, sugar, juice and cornflour in a saucepan. Whisk constantly until thick. Add butter & whisk until melted. Pour into a bowl & cover the top with freezer wrap so that a skin does not form. Allow to cool. Once firm & cool, fold in the whipped cream.
1 jar good quality sugar free blueberry jam.
Fondant flower decorations
Place a layer of cake on a cake stand and spread a thin layer of blueberry jam. Top with a thin layer of lemon cream and repeat. For the final layer spread a little of the lemon cream over the top and the sides to mask the cake and with a large cranked handle spatula smooth over evenly. Decorate with fondant flowers and enjoy with a cup of tea.