Tag Archives: elderflower

Elderflower Drizzle Cake

30 Jul

Mum has been making elderflower cordial by the bucketload (ok I exaggerate, but she’s made a fair few bottles!) It is refreshingly summery and as it’s made with home grown elderflower, which tends to have quite a short season, it’s always a bit of a treat. I associate the taste with summer and so far, Britain hasn’t been having such a bad one. IMG_20130728_211617[1]

 

 

 

Anyway, an interesting, summer take on the classic lemon drizzle cake proved to be a hit. We froze half and when thawed, the elderflower had really soaked into the cake and gave it a gorgeous light refreshing taste. A real summer hit, enjoy with a glass of Pimms or champagne if you’re feeling a bit wild.

 

 

 

 

 

 

 

 

 

Recipe is from the Guardian IMG_20130728_213053[1]

Serves 6-8

225g butter, softened
225g caster sugar
4 large eggs
225g self raising flour, sifted

For the icing
Zest and juice of 1 lemon
100ml elderflower cordial
2 tbsp sugar

1 Line a loaf tin with baking parchment. Preheat the oven to 180C/350F/gas mark 4. In a large mixing bowl, cream together the butter and sugar until light and fluffy, then beat in the eggs one by one. Incorporate the flour and mix well, until smooth and creamy.

Turn into the prepared loaf tin and bake for 40-45 minutes, until well-risen and golden brown on top.

3 Leave to cool in the tin for 10 minutes, then prick all over with a skewer or fork.

4 Heat the elderflower cordial, lemon juice and sugar in a pan until hot, but not boiling. Drizzle over the cake, encouraging it to run into the sink holes. It should sink in and leave a crunchy crust.

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Strawberries & Cream Victoria Sandwich

14 Jul

IMG_20130714_150517[1]Strawberries are in season at the moment and along with the brilliant weather we seem to be experiencing here in the UK (even Wild West Wales is hot and dry, amazingly) they are in abundance and for once not about £4 for a punnet of tasteless watery stawbs.

Tesco got on the Wimbledon bandwagon and were selling punnets of British strawberries with ‘free’ pots of double cream.

Cream is such a treat (I once knew someone who ate a whole pot for their dinner, with nothing else out of guilt) and a perfect combination is with freshly whipped cream, in a classic Victoria sponge eaten outside with a glass of homemade (I need to get my mums recipe for this up!) elderflower cordial. How sophisticated eh!

 

 

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The cake was made from the River Cottage’s recipe
Ingredients:
175g self raising flour
pinch of salt
175g unsalted butter, softened and cubed
175g caster sugar
3 eggs, lightly beaten
1tsp vanilla extract (optional)
1 med pot of double cream
punnet of strawberries, washed
2 X 20cm sandwich tins

Method:
1. Preheat oven to 180C. Beat the butter to a cream, then add the sugar and beat until very light and creamy (this is the secret to a great sponge!)
2. Add the eggs, a little at a time in conjunction with a spoon or two of the flour to prevent curdling, beating thoroughly after each addition. Add the vanilla extract if using.
3. Sift in the rest of the flour and carefully fold it in. Divide the mixture evenly between the two sandwich tins and bake for around 25mins or until springy when gently pushed.
4. When cooked, leave in the tins for a few minutes before turning out onto a wire rack to cool completely.
5. When the cake is cooled, whip the cream until stiff, slice the strawberries and spread the cream over one layer, and top with thinly sliced strawberries. Top with the other layer and arrange strawberry halves on top. Dust with icing sugar!IMG_20130714_150431[1]

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