Elderflower Cake

elderflower cake

If you love to use produce from the hedgerows, here is a simple cake recipe to cook when you are feeling like a hunter-gatherer

Elderflower Cake

 

  • MAKE ELDERFLOWER SYRUP
  • 75g caster sugar
  • 75ml water
  • 7-8 heads of Elderflower
  • Put the sugar and the water into a saucepan over a medium heat and stir to dissolve. Bring to the boil and simmer for five minutes then take the pan off the heat and add the flowers, stirring to coat them in syrup. Leave them to infuse for a half an hour.
  • FOR THE COMPOTE
  • 500g Nectarines or Peaches
  • 150g caster sugar
  • Gently simmer the stoned fruit with the sugar and a splash of water until the fruit is soft (make sure it doesn’t catch), then leave to cool before you press it through a sieve.
  • FOR THE CAKE
  • 6 eggs
  • 180g caster sugar
  • 180g plain flour
  • 90g butter, melted
  • 4 tbsps. elderflower syrup
  • Whisk the eggs and the sugar together with a mixer until pale and creamy. Sift in half the flour, lightly, and then fold in the rest. Trickle in the melted butter until all is included.  Be very light handed in everything you do, so as to keep the volume of the mixture intact
  • Divide between two prepared deep cake tins and bake in an oven 180 degrees, Fan 160C/350F. Cook for about 25mins. When baked, remove from the oven and leave to cool. Drizzle each sponge with Elderflower syrup (about 2 tablespoons)
  • TO ASSEMBLE
  • Whisk 100ml of double cream and 4 tbsp. elderflower syrup together until stiff.
  • Spread the Compote and then the cream over one layer of the sponge. Place the other on top and dust with icing sugar or more cream

Decorate with Elderflower sprigs of blossom and serve on a wonderful cake stand