Tuesday, 8 July 2014

Elderflower Drizzle Cake

After a trip to Betty's famous tearoom in Harrogate last week I spotted an Elderflower Drizzle Cake on display and, as I have an abundance of home made elderflower cordial at home, I decided to give one a go. I based the recipe on a standard lemon drizzle cake recipe (you can see our version on our Instagram page) but substituted the lemon juice for elderflower cordial. The result was a subtle and soft elderflowery sponge, and although the flavour was not overpoweringly strong, the aftertaste had a delicate hint fresh elderflower that was very pleasant and perfectly appropriate for this time of year!

 You Will Need…

200g plain flour
200g caster sugar
200g butter
3 eggs
1 tsp baking powder
Zest of one lemon
4 tbsp elderflower cordial

And for the drizzle…

4 tbsp elderflower cordial
2tsp caster sugar

 You Will Need To…

- Preheat your oven to 180C. Butter and line a regular sized loaf tin.
- Beat together the butter and sugar until soft and fluffy. Beat in the eggs and fold in the flour, baking powder and lemon zest.
- Bake in the oven for about 40 minutes or until golden brown and a skewer comes out clean.
- Once cooked and still warm, use a skewer to stab the cake all over. This will make holes for the drizzle to seep into and make the cake extra moist. 
- Mix together the elderflower cordial and caster sugar, then spoon on top of the cake.
- Allow to cool and serve in generous slices.

Enjoy! Z & C x

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