Lemon & Elderflower Cake

Name: Lemon & Elderflower Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 1 tsp finely grated unwaxed lemon zest; 2 tbsp lemon juice; 225 g/8 oz/heaped 1¾ cups plain white flour, sifted; 4 large eggs; 2 edible elderflower heads, shaken and divided into small florets, plus edible flowers, to decorate; 2 tbsp caster sugar; 1 tbsp grated unwaxed lemon zest; 115 ml/3¾ fl oz/scant ½ cup elderflower cordial; 225 g/8 oz/scant 1 cup caster sugar, plus 1 tbsp for sprinkling; butter, for greasing; 300 ml/10½ fl oz/scant 1¼ cups double or whipping cream; 2 tbsp elderflower cordial; 2 edible elderflower heads, shaken and divided into small florets, plus edible flowers, to decorate; 300 ml/10½ fl oz/scant 1¼ cups double or whipping cream

Preparation info

Serves
8

Difficulty
Easy
Ready in
1 hr

Appears in

Fiori Di Zucca

By Valentina Harris

Published 2013

About

The delicate fragrance of elderflower is amazing when combined with lemon, and in this lovely teatime cake both flavour and scent come together beautifully.

Ingredients

Cake

butter, for greasing
225 g/8 oz/scant 1 cup caster

Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Line 2 × 20cm/8in shallow cake tins with greaseproof paper, then grease the paper with butter and sprinkle with the 1 tablespoon sugar. To make the cake, separate the eggs into 2 bowls, then cover and chill the egg whites. Whisk the yolks until fl