A little experiment with elderflower yesterday. Lemon drizzle cake is a classic favourite but I thought I’d try it with some elderflower and a subtle basil flecked icing. Fell free to leave out the basil or replace it with something more dessert-familiar like mint. I think this cake needs a bit more testing to get the exact measurements to balance the flavours (see note at the bottom) but this was what I started with and it tasted great anyway!
- 115g butter
- 165g sugar
- 165g self raising flour
- 2 eggs
- 1 tsp baking powder
- 1 lemon, zest
- 4 tbsp milk
- 150ml elderflower cordial (and a little more for the icing)
- 100g icing sugar
- 1 tbsp chopped basil (or mint if you prefer)
- Cream the butter and sugar. Then add the eggs, milk and lemon zest and sieve in the flour and baking powder. Mix.
- Spoon into a lined cake tin and bake for 35-40 minutes at 180 until cooked.
- Once the cake is cooked and it comes out the oven, while still warm, prick the surface all over and pour over the cordial and allow it to sink in and absorb. Leave to cool.
- To make the glaze, mix the sieved icing sugar, the mint/basil and enough cordial to get a runny but thick consistency (about 1-2 tbsp)
- Pour over the cake!
NOTE: I scattered some rose petals for presentation but to be honest they are very pungent and can be overpowering (if using a weak cordial I suggest not using them). The amount of cordial can be increased but I was nervous about drowning the cake. The cordial I used was unfortunately quite weak so I would suggest increasing the volume if you find the taste too subtle. Use a homemade or good quality one such as ‘bottlegreen’ for a really big elderflower hit.