Recipe
Elderflower & Lemon Cake
Light, moist and full of fresh bright Spring flavours, an elderflower and lemon drizzled sponge filled with delicious elderflower flavoured buttercream and lemon curd is a right Royal treat!
Ingredients
- 3 tbsp bottlegreen Elderflower cordial (Cake)
- 225g softened butter (Cake)
- 225g caster sugar (Cake)
- 4 large free range eggs, lightly beaten (Cake)
- 225g self raising flour (Cake)
- 1 tsp baking powder (Cake)
- 1 lemon, grated for zest (Cake)
- 4 tbsp bottlegreen Elderflower cordial (Syrup)
- 1 lemon, juiced (Syrup)
- 25g caster sugar (Syrup)
- 4 tbsp bottlegreen Elderflower cordial (Buttercream)
- 225g icing sugar (Buttercream)
- 100g softened unsalted butter (Buttercream)
- 1 tsp bottlegreen Elderflower cordial (Filling)
- 4 tbsp lemon curd (Filling)
Method
- 01 Preheat oven 180c / 160c fan / Gas 4.
- 02 Grease and line either 2 x 20cm or 3 x 15cm cake tins.
- 03 Make the syrup by mixing together all the ingredients and heating gently in a small saucepan until the sugar has dissolved, leave to cool.
- 04 Place the butter and sugar in a large bowl, use an electric whisk or free standing mixer to beat together until pale and fluffy.
- 05 Gradually add the eggs, whisking between each addition.
- 06 Sift in the flour and baking powder and gently fold in with a metal spoon.
- 07 Add the grated lemon zest and cordial and stir into the mix.
- 08 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.
- 09 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.
