CELEBRATIONS for the Queen's 90th birthday took place across the country over the past week.

Now town baker and owner of Room Forty, Jennifer Perry tried out making the cake served to Her Majesty. 

Follow the Woolston mum's blog to see just how easy it is...

'LIKE 15 million others we are great fans of The Great British Bake Off and were thrilled when Nadiya Hussain lifted the trophy last year.

It was wonderful that she was chosen to bake a cake for her Majesty’s 90th Birthday last week.

If it was good enough for the Queen we thought that we would try it out for the readers of the Warrington Guardian, and last weekend’s afternoon tea guests, there wasn’t a single crumb left of our dainty mini loaves!

It is incredibly easy to make and adaptable – just replace the orange with lemon, or lime for a different flavour.

Nadiya embellished hers for the Queen with a fondant icing and a buttercream filling but, as cake lovers we feel that there is beauty in the simplicity of this recipe as it is.

Why gild a Lily? This cake is going to become a firm favourite on the Room Forty menu.

Ingredients for the cake:

• 175g unsalted butter (at room temperature)

• 250g caster sugar

• 3 medium free range eggs (at room temperature)

• 100 ml milk (at room temperature)

• Zest of an orange

• 250g self-raising flour

• ½ tsp baking powder

• Pinch of salt Ingredients for the drizzle:

• Zest and juice of 1 orange

• 60g caster sugar

Method:

1. Switch on your oven and preheat to 180 degrees (Gas Mk 4) and also grease and line a 900g loaf tin (or we used two 450g tins)

2. In a bowl add the butter, sugar, eggs, milk, orange zest, flour, baking powder and salt and mix until fully combined (by hand or with a mixer)

3. Spoon the mix into your tin (or tins), smooth and level off the top of the mix and pop in the oven for 55 to 60 minutes (You’ll know its baked when it is springy on the top and a skewer pushed into the centre comes out clean) – if you use two smaller tins reduce the cooking time and check after 40 minutes.

4. Make the drizzle by mixing the sugar, zest and juice in a small bowl

5. Use a skewer to make holes through the cake

6. While the cake is still warm in the tin pour the drizzle all over the top

7. Leave in the tin for 10 minutes then allow the cake to cool on a rack.

8. Enjoy!

For further recipes and baking tips check out our blog www.roomforty.co.uk and follow us on Twitter, Facebook and Instagram Room_Forty.