This cake is a nice alternative for those who aren’t keen on the chocolate overload that Easter can sometimes bring. Violas are widely available in garden centres and local supermarkets at the moment, but before you plant them out in the garden why not use a few petals to bring some of the Spring outside to the inside?
Truth be told, flavour-wise the violas don’t bring much to the taste-party but they look lovely and were totally worth it for the look of ‘eee cute!’ on Kitty’s face when she clapped eyes on it for the first time. This is a slightly modified version of this Blueberry and lemon traybake recipe over on BBC Food. I am favouring the BBC Food website over the BBC Good Food site lately as the recipes seem to be of a better and more reliable quality (anyone else finding that too?)
125g butter, softened
225g caster sugar
250g natural yoghurt
1 unwaxed lemon, zest and juice
300g self-raising flour
½ tsp baking powder
50g butter, softened
300g icing sugar, sieved
Juice of 1 lemon
Making the cake
Preheat the oven to 180C/350F/Gas 4. Grease and line a rectangular baking tin ,approximately 26cm x 20cm.
Beat the butter and sugar together in a bowl until light and fluffy.
Beat in the eggs, one at a time, until well combined.
Stir in the yoghurt, lemon juice and zest, flour and baking powder until well combined.
Fold in the blueberries.
Spoon the mixture into the cake tin and bake for 40-45 minutes.
Remove the cake from the oven, and set aside until completely cool.
Making the frosting
Beat the butter and icing sugar together in a bowl until light and fluffy.
Beat in the mascapone and lemon juice.
Spread over the top of the cake.
Sprinkle over the viola petals.