orange and yellow edible marigolds (or other bright edible flowers)
to decorate
Directions
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line three loose-bottomed round tins
20cm/8in
18cm/7in and 15cm/6in in diameter.
Mix together the oil and sugar until combined. Slowly mix in the eggs. Add the pumpkin
raisins and orange zest and mix well.
Sieve together the bicarbonate of soda
spices and flour. Gradually add this mixture to the pumpkin mixture until fully incorporated. Pour into the prepared tins until they are a little over halfway up.
Bake in the centre of the oven. The 15cm/6in cake should take 25 minutes
the 18cm/7in cake should take 35 minutes and 20cm/8in should take 45 minutes. Test if each cake is cooked by checking if a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool.
For the icing
whisk together the butter and icing sugar until combined.
Once the cakes have cooled
cover the cakes with the icing. Stack the cakes and decorate with flowers.
