My mum is the single best cook in the world and I’m not exaggerating at all. For people who have met my mum (Anna) know that even if she makes you a ham and tomato sandwich, it will be the best tasting ham and tomato sandwich ever. Mum has a range of secret recipes, including her elusive caramel slice recipe, which has taken years to perfect and it takes about 5 minutes for an entire tray to disappear.
Turns out that the cooking gene has skipped a generation, yes, that means me. I can’t cook, I have no natural talent for accurately teaming up flavours and I burn 85% of everything I cook.
By some kind of miracle, I baked this easy little floral cake with no problems! Summery Elderflower is out in full force and Limes are lovely at the moment, so I thought I would take advantage. The cake is buttery and sweet with a light floral flavour and the lime frosting adds a complimenting sour bite.
There are 2 parts to this cake, the Elderflower syrup and the cake itself. The syrup can be use for so many things, you can add it to greek yogurt for a sweet floral undertone, you can sprinkle it over summer peaches or you can make an Elderflower Champagne cocktail by adding a little to a glass of Champagne. If you don’t want to make the syrup, there are lots of Elderflower syrups (or cordials) that you can buy!
A small bowl of Elderflower heads
3 lemons, juiced
300 grams caster sugar
250 mls water
Wash the Elderflower heads gently, shake dry and set aside.
Combine the lemon juice, water and sugar in a heavy bottomed saucepan. Heat gently, stirring until it comes to the boil. Let it boil for 1 minute, but not any longer as it will evaporate and thicken too much.
Stir in the clean Elderflowers and set the syrup aside for a minimum of 3 or 4 hours to allow the syrup to absorb the flavour from the blooms. Strain the flowers, then pour into a bottle and seal in the fridge and use as needed.
Elderflower Cake with Lime Frosting.
125 grams softened butter
200 grams sugar
1/2 tsp salt
300 grams plain flour
2 tsp baking powder
100 mls milk
80 mls elderflower syrup
1 cup icing sugar
Juice and zest of 1 lime
Preheat oven to 170°C (or 350°F). Grease and flour a 16cm bundt tin (bring back the bundt shape!).
Cream butter and sugar together until very light and fluffy, add in eggs one at a time. In a separate bowl sift flour, baking powder and salt together. Combine milk and elderflower cordial in another bowl. Alternate mixing in the dry and wet mixes to the butter/sugar mix. Be careful not to overmix.
Pour the batter into your bundt tin and pop in the oven. Bake for 20-30 minutes, or until golden, and toothpick comes out clean.
Once your cake is completely cool, mix together the icing sugar, lime juice and zest to a thick pourable consistency and drizzle over the cake. Eat the cake immediately.
(A big thank you to Mikarla for cake styling/eating and hand modelling.)
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