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:
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)
- 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.
This cake keeps well and can be frozen.
We like it on its own – and love it with a light spread of butter for a teatime treat.