Elderflower cake
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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:Â 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.
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