A few slices of this cake was also shared with my mother in law who described it as a 'lemony Madeira cake'.
I have some primrose flowers growing in the garden. I know that the flowers are edible and are often crystallised. Had i been more organised, I would have crystallised these myself. But I have distractions, so these primroses served as garnish more than anything else.
However, if you wish to crystallise the primrose flowers. You will need
1 egg white mixed with 2 teaspoons of water
Handful of Primrose flowers (or other edible flowers)
Place the flowers on a baking parchment or a silicon baking sheet. Carefully paint all the surfaces of the flowers with the egg white with a cotton bud or a fine paintbrush. Then either sprinkle or dip in the sugar. Leave to dry and harden for a couple of hours before using or storing away in an airtight container.
Also if you wish to present them a little more elegantly, you can use round cookie cutters. I was happy with the slices as its minimal wastage. I may try baking this cake again, as I am still getting used to the new oven in my new home and I think the top was a little too golden. I am linking this to March Simple and in Season, a monthly event hosted by Ren Behan at Fabulicious Food.
Lemon and Primrose Slices
Serves 6 - 8
125g softened butter
175g golden caster sugar
Zest of 1 unwaxed lemon
175g self-raising flour
4 tablespoons milk
For the lemon glaze
Juice of 1lemon
75g icing sugar
6 - 8 primrose flowers, gently rinsed orcrystallised
Preheat the oven to Gas Mark 4/180c.
Grease and line a square tin with baking parchment.
Cream together the softened butter and sugar, then beat in the eggs one at a time. Stir in the lemon zest. Gently fold in the flour until thoroughly combined. Add the milk and mix well. Using a spatula, pour evenly into the tine.
Bake in the oven for 30 – 35 minutes, or until golden. Prick a xx and allow to cool in the baking tin.For the lemon glaze
Place the lemon juice and icing sugar into a small pan and heat gently until the sugar dissolves. Evenly pour the lemon glaze over the cake. Before allowing to cool completely, arrange the (crystallised) primrose flowers on top of the cake. When completely cold, carefully remove from the tin and slice. Inspired by Nigella Lawson's Lemon Syrup Loaf cake.