Strawberry & Elderflower Cake
00h 40Sweet and fruity, this strawberry and elderflower cake is a perfect summer treat. Topped with delicious butter cream, enjoy with a steaming hot cup of tea.
Ingredients and Method
Ingredients
- 150g Granulated Sugar
- Zest of 1 Lemon
- 170g Unsalted Butter
- 4 Eggs
- 1/4 tsp Salt
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp Bicarbonate of Soda
- 250ml Plain Yogurt
- 150g Plain White Flour
- 150g Plain Wholemeal Flour
- For the topping:
- 60g Softened Butter
- 3 tbsp Elderflower Cordial
- 100g Strawberries, chopped
- 160g Icing Sugar
Method
- Preheat the oven to 180°C, and grease and line your 29cm dish.
- Combine both flours, baking powder, bicarbonate of soda and salt. Set dry ingredients aside.
- Beat the sugar, butter and lemon zest until combined. Beat in the eggs, one at a time, then stir in the yoghurt. Then, combine with the dry ingredients.
- Bake the mix for 40 minutes until golden brown. To check, use a skewer or cake tester and check to see if it comes out clean. Once it does, mix your elderflower cordial with two tablespoons of water and drizzle over the warm cake. Leave to cool.
- To make the buttercream, simply blend strawberries and lemon juice, then heat at medium-low, stirring until fully reduced. Let it cool. This is your ‘jam’.
- Finally, beat the softened butter with your cooled jam and mix in icing sugar to a smooth consistency. Then, spread over your cooled cake and top with strawberries and elderflowers!
