Our new location is not exactly a shop nor a hospitality space. It’s something else. It’s like a girly lounge or parlour. So we’ve decided to call it a ‘Salon de Cake’!
The beautiful old French ‘salons’ were where people collaborated together on points of high culture – and that is what we want our new space to be for us. ‘Salon’ also means ‘living room’ in French, perfect because in the new space we really want to invite our clients into the home of The Caker!
Our Salon de Cake will serve as a space for cake pick ups, wedding consultations by appointment, and retail for the books and cake mixes, but with the larger space also comes the opportunity to offer many new things to our clients.
The inspiration behind this cake is the most beautiful lime blossom chamomile tea by Noble & Savage, which we serve in our new space. It smells like lollies but tastes so sophisticated and amazing. We have an abundance of limes and lemons right now, so we’ve put them to their best use in this recipe.
Lemon and Lime Cake with Orange Blossom and Chamomile Tea
150g butter, softened
150g golden caster sugar
3 organic eggs
1 tsp vanilla extract
75g ground almonds
zest and juice of 1 large, unwaxed lemon
zest and juice of 1 large, unwaxed lime
1 tbsp orange blossom water
2 tbsp chamomile tea blossoms, finely ground
150g butter, softened
½ tsp vanilla extract
2 cups icing sugar
125g cream cheese
To top with:
lemon or lime curd
whole chamomile blossoms
Preheat the oven to 180ºC fan bake. Line a 22cm tin with baking paper.
In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
Beat in the eggs, one at a time, along with the vanilla.
Gradually fold in the ground almonds and flour, then the lemon and lime zest and juice and orange blossom water and chamomile.
Pour the batter into the tin.
Bake for approximately 30 minutes. The cake is ready when golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.
Allow the cake to cool for around 10 minutes before turning out onto a cooling rack.
Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter and vanilla until smooth and then gradually add the icing sugar. Add the cream cheese little by little and continue to beat until light and fluffy.
Ice the cake and decorate as desired.
Store in the fridge in an airtight container for up to three days.