In this guest post, Ele Crossland, of Elegant Rose Cakes, shared her recipe for a wonderful summer bake, Elderflower & Lemon Cake.
ELDERFLOWER IS BACK WITH A BANG!
And it’s come on a long way from the days of home-brewed wines and Victorian cordials.
Now, the fragrant flowers of the elderberry are everywhere. From gins to biscuits, cakes to pannacottas, it’s not difficult to find the delicate, refreshing taste in Britain’s restaurants and bakeries. Elderflower even has its own annual festival at Belvoir Fruit Farms.
This summery cake is a perfect way to combine the ever-popular flavours of lemon and elderflower. Decorate with crystallised lemon zest or, if you make it during May and June, collect fresh elderflower blooms and pile them on top for a frothy, pretty look.
Elderflower and Lemon Cake
- 150g caster sugar
- 150g salted butter
- 3 medium eggs
- 150g self-raising flower, sifted
- 1 ½ teaspoons baking powder
- Finely grated zest of 1 lemon
- 50ml good quality elderflower cordial
- 100g salted butter
- 200g icing sugar, sifted
- 30ml good quality elderflower cordial
- 3 large tablespoons lemon curd
- 75g icing sugar
- 1 tablespoon good quality elderflower cordial
- Preheat the oven to 180 degrees fan.
- Grease and line two 20cm round cake tins.
- In a mixer, cream the butter and sugar until very light, pale and fluffy.
- Beat in the eggs, one at a time, being careful not to over-mix.
- Stir in the lemon zest and cordial.
- Sift in a third of the flour with the baking powder and fold in gently.
- Fld in the remaining flour until combined.
- Divide between the cake tins and bake for 25 to 30 minutes until risen and golden brown. The cakes should spring back when lightly pressed.
- Leave to cool for a few minutes in the pans then turn out on to a cooling rack.
- Prick one of the sponges with a fork and dribble over a couple of teaspoons of cordial.
- Cream the butter and icing sugar until pale and fluffy. Add the cordial whilst mixing drop by drop until it is a smooth, spreadable consistency.
- Spread the soaked sponge cake with a thick layer of lemon curd. Dollop the butter icing on top and smooth with a metal knife.
- Gently put the other sponge cake on top.
- Make a glace icing by stirring the cordial into the icing sugar. Add a little more cordial if it is too stiff. Drizzle over the cake.
- Transfer the cake to a pretty plate and decorate with crystallised lemon zest, sugar-flowers, or a generous handful of elderflower blossoms.
- Serve with a sherry glass of elderflower wine, your favourite tea or a fresh gin and tonic with a slice of lemon.