|Xg unsalted butter
||beat until light and fluffy
||Lightly grease a 20cm sandwich cake tin, and line with greaseproof paper. Spoon in cake mixture. Bake in moderate oven 25–30 minutes or until well-risen and golden, and when a skewer inserted into the centre comes out clean.
||While cake is still hot, pour the drizzle over it. Leave to cool in tin for 15 minutes. Turn onto a wire rack, and let it cool completely.
||Cut cake in half. Put the bottom half (the half with no drizzle) on a platter, spread with jam, put other cake half on top. Spread a light covering of jam on top. Arrange petals and pearls on top.