I had seen a few recipes around last summer using Elderflowers, but by the time I had located a tree they were just about finishing, so I’ve waited this long to try out this delicious cake recipe. The Flowers are used to make a cordial, so kept in the fridge you could use it for a few weeks long after the flowers have finished. Alternatively you could just buy elderflower cordial, but I feel like that’s cheating.
Makes 8 slices
175g softened butter
175g caster sugar
140g self-raising flour
85g ground almonds
1/2 teaspoon baking powder
For the elderflower drizzle
4 tablespoons elderflower cordial
4 tablespoons white or golden granulated sugar
For the Elderflower cordial ingredients
30 Elderflower heads
3 pints boiling water
900g caster sugar
50g Juice from lemons
2 oranges, sliced
2 lemons, sliced
Heat oven to 160°C. Then line a tin with grease proof baking paper.
To make the cake mixture, beat the butter and sugar with a whisk until light and fluffy.
Beat in the eggs, flour, almonds, baking powder and milk until smooth.
Tip into the tin and bake for 45-50 minutes until golden, using a skewer to test it’s cooked.
When the cake has come out of the oven, prick it all over with a cocktail stick.
Stir together the cordial and sugar, then pour all over the cake.
Let it cool in the tin, then carefully lift out to slice.
To make the cordial
Gently rinse over the elderflowers to remove dirt and bugs.
Pour the boiling water over the sugar in a large mixing bowl. Then add the lemon juice, the orange and lemon slices, and then the flowers.
Leave in a cool place for 24 hours, stirring occasionally
Strain through some muslin and transfer to a sterilised bottle or two.