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.)
Henry Hudson is a place where floral folk can head for inspiration, to find out about innovations in floral world, and connect with new friends all over the globe to exchange floral ideas and stories. We love flowers so much, we thought there must be others out there who love them just as much (and want to talk about them lots!)
We are interested in everything floral from pretty wedding bouquets to grand scale botanical installations. We are constantly searching for the exceptional, the cool, the fun and innovative botanical and floral designers, creations and inspiration from around the globe to share them with you!
We would love to hear from you! To send us over work that you are proud of, something cool you have created or just to say hello, drop us a note here: email@example.com
Unless otherwise noted, all content ©2017 by www.henryhudson.com.au. All rights reserved.