THE DESIGN: Lemon, rosemary & polenta cake layered with lemon curd. Covered with vanilla buttercream. Decorated with a wreath of fresh rosemary and scattered with homemade candied lemon.
THE STORY: Mid-century Mediterranean life is so beguiling. It’s full of seductive glamour, particularly when celebrated in celluloid perfection: if like us, you’re dazzled by Hitchcock’s Monte Carlo or swept away by Cary Grant in To Catch a Thief, then this is the cake for you.
Step into a stylish ex-pat community of artists, writers and journalists, thrown together by war and dancing round the edges of occupied Europe. In Cairo, Alexandria and of course Casablanca, the social scene was buzzing. And amid the hotels, bars and cafes, the future grand-dames of Mediterranean cooking were poised, ready to bring these flavours back to our lifeless British tables. Thank you Elizabeth David and Claudia Roden.
This cake was inspired by David’s nostalgia for her war years, spent in Italy, Greece and Egypt. She was mesmerised by a world of food that was full of colour, guts and flavour; on her return to grey, post-war England, everything seemed dull and dreary in comparison. So in 1947, spurred on by an ‘agonised craving for the sun’, she began to write her book ‘Mediterranean Cookery’. Describing the lemons, nuts, olive oil & butter she longed for provided a necessary escape to a world we’ve all hankered after.
Bring some of this sunshine to your wedding with a cake full of the vibrant exotica that David so loved.
Size – 22cm, 18cm + 12cm
No. of Guests – 150
Sponge – Lemon + Rosemary
Filling – Lemon Curd
Icing – Vanilla Buttercream
Allergies – contains eggs, dairy, gluten and traces of nuts