Elderflower is easily one of my favourite flavours and while I’ve shared a few drinks using my favourite elderflower liqueur (check out this and this), I haven’t shared any recipes. We had a weekend of celebrating a few events in the family so naturally this meant some baking.
I love cakes piled high with fresh fruit (the simplest decorations are always the best don’t you think?) and a light dusting of icing sugar. I’ve make these as elderflower cupcakes before decorated with a single strawberry on top of each one. However I wanted something a bit more showy and thought I’ve do a layer cake.
So plan in my head, and since I already had a recipe I thought I would use this opportunity to try out this trick. Essentially, you pin a damp tea towel around the cake tray to slow down the cooking of the outside of the cake. This means the outside rises at the same speed as the middle and hey presto, a flat cake.
Well I was impressed with the results, the cake was certainly very level and top. However, the edge of the cake didn’t get that nice golden colour.
Considering this was a relatively easy thing to do I think it’s worth it for cakes that you plan on covering. For naked layer cakes like this, I think I’ll sacrifice some wasted cake to get a nice golden edge.
I hope everyone enjoys the rest of their weekend.
- 225 grams butter, room temperature
- 225 grams caster sugar
- 4 medium eggs
- 4 tablespoons elderflower cordial
- 225 grams self raising flour
- 2 tablespoons of milk
- 50 grams butter, room temperature
- 300 grams icing sugar
- 125 grams cream cheese
- 2 tablespoons elderflower cordial
- Fruit to decorate
- Pre heat the oven to 160 degrees Celsius (fan oven) and grease and line two 8 inch cake tins. In a large bowl make the sponge by beating together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well before adding the next one. If the mixture starts to curdle, add a tablespoon of flour. Add the elderflower cordial in with the last egg and beat well.
- Using a spoon, sift in half the flour and fold. Add the milk and remaining flour and continue to fold together until the mixture is just combined.
- Pour the mixture into the cake tins (if you are being fussy use a scale to measure the exact amount in each, I am fussy and I got just over 400 grams in each cake tin). Bake for 25-30 minutes or until golden on top and a cake tester comes out clean. Leave to cool in the tins for five minutes until turning out on to a wire rack to cool completely.
- When the cakes are completely cool, make the frosting by beating the butter and adding the icing sugar in stages until light and fluffy. If the mixture doesn't quite come together, add a tablespoon of the cream cheese.
- Add the remaining cream cheese and elderflower cordial and whisk for about five minutes.
- Using a bread knife or a cake slicer, trim the top of the cake so it is flat. Place one on a plate or a cake stand and thickly spread half the cream cheese frosting on the cake. Place the other cake on top and spread the rest of the frosting.
- Top with any fruit of your choice, for the tastiest topping go for fruit that is in season. I used strawberries, raspberries and red currants.
