Marigold Teatime Cake
The hens that lay Laid With Love eggs are fed on Lutein which is a Marigold extract. It’s a very healthy ingredient and makes our egg yolks a naturally golden colour. What better way to celebrate than by creating a Marigold Teatime Cake. Marigold petals give a delicate flavour and a slight orange hue – you can also see the petals throughout this light tea-time cake We’ve adapted an American recipe and added a twist of our own:
Ingredients
- 1 cup 8oz softened butter
- 1 cup 8oz caster sugar
- 4 free range eggs beaten
- 2 cups 1lb plain flour
- 1 teaspoon baking powder
- Grated rind of 1 orange and 1 lemon
- Squeeze of a lemon and ½ orange
- 3 tablespoons fresh Marigold petals or 2 tablespoons granulated sugar optional
Instructions
- Grease and line or flour a 21b loaf tin.
- Cream the butter with the sugar and add the beaten egg a little at a time.
- Sieve the flour with the baking powder and fold into the creamed mixture.
- Add the rinds and the petals.
- Spoon into the tin and bake in a preheated 180C / 350F /gas mark 4 oven for about an hour.
- Sprinkle with granulated sugar about halfway through if desired.
- Cool for 5 minutes, then remove from pan. Serve when just cool.marigold cake with lutein
Notes
This cake keeps well and can be frozen. Serving suggestion: We like it on its own – and love it with a light spread of butter for a teatime treat.