Elderflower Cordial Drizzle Cake
Elderflower Cordial Drizzle Cake is a moist, citrusy sponge cake infused with elderflower cordial and topped with a sweet, tangy drizzle, offering a delightful floral and zesty flavor combination.
Ingredients
- 225 g butter or cake margarine, soft
- 225 g golden caster sugar
- 225 g self raising flour
- 4 medium eggs , at room temperature
- 1½ level tsp baking powder
- 4 tbsp elderflower cordial
- finely grated zest 2 lemons
- 100 g sugar pieces
For the Syrup
- 100 g caster sugar
- 150 mls elderflower cordial
- 100 mls water
For the Dizzle
- 200 g thick crème fraiche
- seeds from 1 vanilla pod
- finely grated zest of 2 lemons
- 2 tbsp icing sugar
Instructions
- Preheat the oven to 160C fan gas 4.
- Beat the butter or margarine until fluffy.
- Add the beaten eggs one at a time, ensuring you beat well.
- Add 4 tbsp elderflower cordial and lemon zest
- Gently beat in the sieved flour and baking powder.
- Divide between the 2 lined loaf tins.
- Bake until firm to the touch and with a nice colour round 35-40 minutes.
- Once cooked remove from the oven and leave to cool for 10 minutes.
- Place the sugar, cordial, and water together and bring to a boil until dissolved and a little syrupy, about 2-3 minutes.
- Pour over the cakes evenly and leave to cool completely.
- Gently mix the crème fraiche with the vanilla seeds, lemon zest and icing sugar.
- Serve cut in thick slices and a large dollop of crème fraiche.
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Nutrition
319
Calories
15G
Fat
4G
Saturates
27G
Sugars
172G
Salt
4G
Protein
38G
Carbs
0.5G
Fibre
ⓘ UK Government Reference Intakes (RIs).
