Preparation: 15 minutes
Cooking: 15-20 minutes
100g violet sugar (or 100g caster sugar & 1 tsp of violet essence)
100g butter, softened
2 large eggs
100g self-raising flour
12 tsp lemon curd
90g unsalted butter, softened
180g icing sugar
1 tbsp boiled water
1 tbsp lemon juice
Violet food colouring
Freshly picked violet flower heads (not from African Violets as these can cause an upset stomach; it’s best to avoid any flowers that you’re unsure about)
To make the violet sugar, place several violet flower heads in a jar of caster sugar and leave for 2-3 days. Any longer than this and the violet aroma will diminish and be replaced with a strong honey like scent.
1) Preheat oven to 180°C/350°F/gas mark 4 and line a bun tin with paper fairy cake cases.
2) In a bowl beat together the butter and violet sugar until it is light and fluffy, then one at a time stir in the eggs. If the mix begins to curdle add a spoonful of the flour.
3) Fold in the flour then fill each liner 2/3 of the cake batter. On top of each cake spoon 1 tsp of lemon curd.
4) Bake for 15-20 min until the cakes are risen and golden. Allow to cool completely before icing.
5) In a bowl beat the butter then gradually add the icing sugar, boiled water and lemon juice until the buttercream is light and fluffy. Stir in the food colouring and mix well.
6) Pipe the buttercream onto the cakes. When the cakes are ready to be served decorate each cake with a violet flower.