Posted 9th Jun 2016
Makes enough for one bundt tin (approx. 24cm diameter) or 3 small tins
4 organic eggs
100ml sunflower or rapeseed oil
1 tablespoon vanilla sugar
pinch of salt
1 organic lemon
250g plain flour
1 teaspoon baking powder.
For the tin: some butter and breadcrumbs
For dusting: icing sugar
For decoration: sugared daisies and mint leaves
1 Pre-heat the oven to 180°C/350˚F/Gas Mark 4. Separate the eggs and put the egg whites in the fridge. Put the water, oil, sugar, vanilla sugar, salt and egg yolks into a mixing bowl and whisk until the mixture turns light and creamy.
2 Wash the lemon under hot water and dry then finely grate the lemon peel and add to the batter mixture. Beat the egg whites until very stiff.
3 Mix the flour and baking powder, then loosely fold into the batter mixture with a metal spoon. Carefully fold the egg whites into the batter.
4 Grease the bundt tin with butter and scatter with breadcrumbs. Pour the batter into the tin and level off the top. Place into the oven and bake for around 50 minutes until golden brown.
5 Remove the cake from the oven and leave to cool on a rack. Dust with icing sugar and decorate with flowers and leaves.
When you are sprinkling over the sugar, twist the flower stalk or mint leaf to and fro between your fingertips. This way you'll get an even coating of sugar. Lay the sugared leaves and flowers next to each other in a fine sieve and leave to dry for two to three days in a warm place until they feel really hard. The smaller and more delicate the flowers, the quicker they will dry. You can keep these sweet treats for up to a week in an airtight box, between layers of tissue paper.