Celebrate the season with this summer sponge cake. It’s the perfect addition to any birthday or BBQ. The sponges are made with honey and grated courgette and are brushed with a lime and honey syrup as they come from the oven. Once cool, the cakes are sandwiched with a thick cream cheese frosting and zingy honey lime curd (see separate recipe). I decorated my cake with seasonal berries, edible flowers and a generous drizzle of the curd but you could keep things simple with some grated lime zest or colourful sprinkles.
Serves: 10 –12 Preparation: 1 hour hands-on plus 30 minutes cooking plus cooling time
Ingredients
Cake mix: 120g + 20g Honey 50g Caster sugar 3 &nb…
