Whether it's Mother's Day, a special birthday or even a wedding, this cake is so impressive it works for any occasion. It takes a bit of time to make and assemble but it's well worth the effort.
For the cake
300g (10 1/2oz) butter
300g (10 1/2oz) caster sugar
5 large eggs, beaten
350g (12oz) plain flour, sifted
11/2tsp baking powder
Grated rind of 1 orange
3tbsp orange juice
For the coating
100ml (31/2fl oz) double cream
225g (8oz) good quality white chocolate, chopped
Crystallised rose petals
Handful fresh raspberries
Handful fresh strawberries, halved
1. Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a 20cm/8in cake tin. Cream together the butter and sugar until fluffy. Gradually add the eggs, beating well between each addition. Fold in the flour, baking powder, orange rind and juice. Transfer the mixture to the prepared cake tin.
2. Bake in the oven for 11/4-11/2 hours or until golden brown and springy. Leave to cool in the tin for about 5 mins before turning on to a wire rack to finish cooling.
3. For the coating, heat the cream in a saucepan (but do not boil) and pour over the white chocolate. Mix it gently with a wooden spoon until smooth and glossy. Pour over the cake, and spread on the top and sides with a palette knife.
4. Transfer to a serving plate and put in the fridge to set for 15 mins.
5. Decorate with the rose petals, macaroons and fruit just before serving.
Top tip: To crystallise rose petals, wash edible petals and dry with kitchen paper. Dip half of the petal in lightly beaten egg white then dip in sugar. Dry on a wire rack.