Makes 2 8-inch layer (measurements are by weight)

Ingredients
8 ounces unsalted butter
8 ounces sugar (1 cup)
4 eggs
1 teaspoon vanilla
¼ teaspoon salt
8 ounces self rising flour, sifted (2 cup)
¼ cup milk

¼ cup Elderflower syrup
1 half pint raspberries
Powdered sugar in a shaker

Cream the butter and the sugar then mix in the eggs one at a time. Add the vanilla and salt and mix. Gently mix in the flour and milk. Pour into 2 buttered and floured cake pans (I line the bottoms with parchment too).Bake for 20 minutes at 350 degrees Fahrenheit till firm to the touch in the center. Let cool, then cur the top off one layer to flatten it a bit then brush with Elderflower syrup. Spread on layer with the cooled Lemon Curd. Place raspberries all around, close. Brush the bottom on the second layer then place it on top. Dust with powdered sugar.

Lemon Curd
2 eggs
½ cup sugar
Freshly grated zest of ½ lemon
1/3 cup freshly squeezed lemon juice (from 3 to 4 lemons)

1 pinch of salt
2-3 tablespoons unsalted butter (2 if making a dipping sauce, 3 for a filling)

Bring about 2 inches of water to a simmer in a large saucepan. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until very light yellow and fluffy. Mix in the lemon juice, lemon zest and salt. Rest the mixing bowl in the saucepan, with the bowl’s base resting above – not in – the simmering water (pour out some water if necessary). Cook, whisking occasionally, until the mixture is thickened and custardy, about 10 minutes. Take off the heat and whisk in the butter till melted. Cover and chill until ready to use.

Use to brush on cake layers to moisten and soak them.