First make the lime curd (if making home made)

In a bowl over a pan of lightly simmering water, add the butter, lime juice and zest, and the sugar and stir until the sugar has dissolved.

In a separate bowl whisk the eggs until they are thick and pale.

Add the eggs to the butter mixture and keep on the heat. Be sure not to boil the mixture and stir regularly for 25 plus minutes until it has thickened.

Strain through a fine sieve to remove any lumps or zest and refrigerate.

For the cakes:

Pre heat the oven to 170'C

Take 2 20cm cake tins and butter well.

Cream the butter,oil and sugar together until pale.

Add the eggs, vanilla and lime zest and mix again fully.

Slowly combine the flour, and mix until there are no lumps and the mixture is smooth.

Separate between the two cake tins and bake for 25 minutes, or until a skewer comes out clean.

While baking combine the lime juice and elderflower syrup and set to one side.

Once baked, remove the cakes from the oven and poke small holes into the sponge with a skewer, then carefully and evenly pour the lime juice and syrup mixture over the two cakes and allow to cool before turning out of the pans.

For the buttercream

Mix the icing sugar, vanilla, syrup and the butter together with a spoon until roughly combined, then whisk with an electric whisk until pale and fluffly.

To assemble:

Spread half the buttercream on one cake, and some of the lime curd (there will be some left over) on the other cake and sandwich together.

Use the remaining buttercream to decorate the top of the cake.

Use any excess to smooth along the sides to create a 'bare sides' look. The best tools to use to smooth and shape the buttercream are a palette knife and a spatula.

Finally decorate with any elderflowers you have left over.