I was out foraging for elderflowers this week – something I do every summer. We’ve blogged in the past about making elderflower cordial (and how good it is in gin & tonic!). A little of this year’s batch has been used in a cake.
I found this elderflower crunch cake recipe on the BBC Good Food website and, like many of the other comments posted there, I found it needed a cooking time of an hour before the skewer came out cleanly – so I’ve made this change in my recipe instructions.
Click here to save the recipe to Pinterest!
Elderflower crunch cake
Ingredients
- For the cake batter
- 175 g softened butter plus extra for greasing
- 175 g golden caster sugar
- 3 eggs
- 140 g self-raising flour
- 85 g ground almonds
- ½ tsp baking powder
- 100 ml milk
- For the elderflower drizzle
- 4 tbsp elderflower cordial
- 4 tbsp white or golden granulated sugar
Instructions
- Heat oven to 160°C/320°F/Gas Mark 3. Grease & line a 900g/2lb loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light & fluffy
- Beat in the eggs, flour, almonds, baking powder and milk until smooth
- Pour into the tin and bake for 55-60 minutes until golden, risen and a skewer poked in the centre comes out clean
- As soon as the cake has come out of the oven, prick it all over with a skewer
- Mix together the cordial and extra sugar, then pour all over the cake
- Cool in the tin, then carefully lift out to slice
