Elderflower & Lemon Cake

How to make

1. Preheat oven 180c/160c fan /Gas 4 .
2. Grease and line either 2 x 20cm or 3 x 15cm cake tins
3. Make the syrup by mixing together all the ingredients and heating gently in a small saucepan until the sugar has dissolved, leave to cool.
4. Place the butter and sugar in a large bowl, use an electric whisk or free standing mixer to beat together until pale and fluffy.
5. Gradually add the eggs, whisking between each addition.
6. Sift in the flour and baking powder and gently fold in with a metal spoon.
7. Add the grated lemon zest and cordial and stir into the mix.
8. Divide evenly between the tins and bake for approx 30-40mins, adjust timing to size of tin used. It should be shrinking away from the sides and a skewer inserted in the middle will come out clean when cooked.
9. Cool in the tins for 5 mins then prick the tops with a skewer and pour the syrup evenly between the cakes, leave to cool still in the tin.
10. While the cakes are cooling prepare the buttercream by mixing together all the ingredients and whisking until smooth and fluffy.
11. Mix together the lemon curd and cordial.
12. Remove the cakes carefully from the tins, place one of the cakes on a cake stand or plate, spread a layer of buttercream followed by a layer of the lemon curd mix. Repeat with the next layer if using 3 cakes, making sure you have plenty of buttercream to finish the top and sides.
13. Carefully cover the top and sides of the cake with a thin layer of buttercream, leave in the fridge for 30 mins then finish with a second layer, you don’t need to cover the cake completely to get a semi-naked cake appearance.
14. Decorate with fresh flowers and white chocolate hearts if desired.
15. Serve cut into slices with a glass of chilled Bottlegreen Elderflower pressé.