Preheat the oven to 160C fan/180C/300F.

Sift the self-raising flour and baking powder into a large bowl. Add the caster sugar and gently mix together.

In a separate bowl, combine the almond milk, lemon juice, lemon zest, rapeseed oil, and elderflower cordial. Slowly pour this mixture into the dry ingredients and mix until combined, but do not over mix.

Grease and line three 20cm/8-inch tins. Weigh each tin for even distribution and tap gently to release air bubbles.

Bake the sponges in the oven for 40 minutes. Check for doneness with a skewer; it should come out clean. The sponges should be lightly browned and pulling away from the sides.

Let the sponges cool on a rack for 10 minutes before removing from the tins.

Repeat the process for the 26cm/10-inch sponges and bake for 50 minutes.

Once the sponges are completely cool, wrap them tightly in cling film and freeze if needed.

Make the buttercream by mixing vegan butter, icing sugar, and lemon juice and zest in a bowl. If soft, refrigerate for an hour before using.

Preheat the oven to 160C fan/180C/300F for the biscuits.

In a bowl, beat the vegan butter and light brown sugar until fluffy. Add golden syrup and black treacle, mixing well.

Mix in the spices, plain flour, and baking powder until it forms a ball. You may use your hands if needed.

Roll the dough into a ball, wrap in cling film, and refrigerate to firm up.

Once firm, roll out the dough to 1/4 inch thick between two sheets of cling film to prevent sticking.

Cut out shapes and place them on a lined or greased baking sheet.

Bake the biscuits for 10-12 minutes or until the edges start to brown. Leave to cool and transfer to a cooling rack.

To ice, mix 4 tbsp icing sugar with a splash of water and use a spoon or piping bag to ice the biscuits.

Level the tops of the sponges using a cake leveller or serrated knife.

Place one of the larger sponges on a cake board and add buttercream underneath to help it stick. Add buttercream generously on top and smooth out.

Stack the remaining sponges similarly, ensuring they are carefully aligned.

Use extra buttercream to cover the sides of the cake and scrape off excess for a naked icing effect.

Insert 4-5 rods into the cake for stability and repeat with the smaller sponges.

Decorate with biscuits and rosemary, placing the rosemary upside down for the trees.