A Travelling Lens

Well the weather's been gorgeous it's a shame we have to #stayinside. Nonetheless I've managed to find some vibrant flowers on my dog walks and in the garden.  Instead of lugging my camera around (which is also having a minor SD card malfunction at the moment), I've been using my phone (Google Pixel 3). I like the photos it takes of flowers - they always come out very vibrant - these are all completely unedited! 

A sweet crowd-pleaser, this cake goes down well - and doesn't even need fresh raspberries. I've adapted a recipe by Lorraine Elliot which looks amazing - I've converted it into a  metric recipe. Ingredients For the cakes 215g caster sugar 100g brown sugar 340g butter, at room temp 5 eggs, at room temp 250 ml single cream (I used 1/2 lemon, juiced 400g self raising flour Pinch of salt 2 passion fruits 2 tbsp raspberry jam pink food colouring For the buttercream 250g unsalted butter (soft) 500g icing sugar 2 tbsp milk (or substitute) 2 passion fruits 3 tbsp raspberry jam Extra decor Fresh raspberries Method 1.  Preheat the oven to 130 ° C (not a typo). Grease two 20cm/8" round baking tins and line the bases. 2.  Cream together the butter and sugars until very pale and fluffy. Add the eggs one at a time, beating until combined each time. In a separate bowl, lightly whisk the cream and lemon juice until slightly thicker. 3.  Fold ha...