Mimosa cake

Mimosa cake

Enjoy Mitshel Ibrahim's springtime favourite – Mimosa cake. The chef-owner of Ombra in Bethnal Green, London describes it as "a celebratory cake with real flavour and visual impact. In Italy it's traditional to give women mimosa flowers for International Women's Day, and the cake is often baked around that time, too."

    • Serves12
    • CourseCake
    • Prepare45 mins
    • Cook1 hr 15 mins
    • Total time2 hrs
    • Pluschilling

    For the cake

    • Unsalted butter, softened, for greasing
    • 8 Burford Brown Eggs
    • 1 vanilla pod, seeds scraped out
    • 250g caster sugar
    • 120g cornflour (60g plain flour)
    • 140g 00 grade pasta flour
    • 1 lemon, zest

    For the custard

    • 500g whole milk
    • 1 lemon, pared zest
    • 5 egg yolks (about 125g)
    • 130g caster sugar
    • 1 tbsp cornflour

    For the syrup

    • 30g white rum (or orange juice, for a non-alcoholic version)
    • 35g caster sugar