Elderflower cake
SERVES
8
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
60
MINUTES
CUISINE
COURSE
Baking
Method
Pre heat your oven to 180°C and line an 8-inch round tin with baking parchment
Beat the sugar, butter and egg yolks in a bowl. Add the yoghurt, the zest and elderflower cordial. Beat until smooth. Gently fold in the flour and baking powder.
Whisk the egg whites to a soft peak and carefully fold into the mixture.
Scoop the cake batter into the prepared tin and bake for about an hour or until a skewer comes out clean. Allow to cool in the tin.
To make the icing: Stir the icing sugar and elderflower cordial together and add enough water to make it smooth and slightly runny. Drizzle the icing over cold cake and allow to set.
Ingredients
For the cake:
50g soft butter
290g golden caster sugar
3 eggs, separated
225g natural yogurt
the zest of 3 lemons
1 tbs elderflower cordial
175g self-raising flour
1 tsp baking powder, sieved
For the icing:
85g icing sugar, sieved
1 tbs elderflower cordial
about ½ tbs water
Method
Pre heat your oven to 180°C and line an 8-inch round tin with baking parchment
Beat the sugar, butter and egg yolks in a bowl. Add the yoghurt, the zest and elderflower cordial. Beat until smooth. Gently fold in the flour and baking powder.
Whisk the egg whites to a soft peak and carefully fold into the mixture.
Scoop the cake batter into the prepared tin and bake for about an hour or until a skewer comes out clean. Allow to cool in the tin.
To make the icing: Stir the icing sugar and elderflower cordial together and add enough water to make it smooth and slightly runny. Drizzle the icing over cold cake and allow to set.
