Now that the elderflower cordial has been made, we thought we’d find an inventive way of using it. This beautifully summery cake is a perfect accompaniment to your afternoon mug of tea, or if you were celebrating something special, a glass of fizz would go well too!
200 gms soft margarine
200 gms caster sugar
Zest of 1 lemon
3 large eggs
200 gms self raising flour
- juice of 1 lemon
- 80 ml elderflower cordial
- 30 gms caster sugar
- You will need a 9” round, springform cake tin, lined with baking parchment. Preheat the oven to 160 degrees and check that the oven shelf is in the middle.
- Cream margarine, sugar and lemon zest, using electric whisk, until light in colour. Gradually add the eggs whilst whisking on high speed.
- Sieve flour into mixture and gently fold, making sure there are no pockets of flour in the batter.
- Pour batter into prepared tin and place on the middle shelf in oven. Do not open the door and bake the cake for around 40-45 minutes. Cake should spring back when touched in the centre and be slightly shrunken away from the edge of the tin.
- Whilst cake is baking, make the drizzle syrup. Gently heat, lemon juice, sugar and cordial until sugar has dissolved. 10 minutes prior to the cooking time ending for the cake, boil the syrup rapidly for a few minutes.
- Remove the baked cake from the oven, and whilst still hot, prick the top with a cocktail stick, this will allow the syrup to seep in. Spoon syrup over the top, making sure that it has an even coat.
- Leave to rest in the tin for 10 minutes to soak up the syrup, and allow to cool completely before serving.