Lemon and elderflower cake
Preparation - 75 min
Ingredients
Serves 12
- 225 g (1/2 lb) softened butter
- 225 g (1/2 lb) superfine sugar
- 4 large eggs
- 225 g (1/2 lb) self-raising flour, sifted
- Zest and juice of 1 lemon
- 100 ml Elderflower Cordial Belvoir (elderflower syrup)
- 30 ml (2 tbsp.) Granulated sugar
Preparation
- Preheat oven to 180°C (350°F)
- Grease a deep 20-cm springform pan and line with parchment paper.
- In a large bowl, combine butter, sugar and lemon zest.
- Beat with an electric whisk until pale and frothy.
- Add eggs one at a time, whipping well after each one and adding 2 tbsp flour with the last egg to avoid separation.
- Sprinkle in the rest of the flour. With a metal spoon, delicately mix in 2 tbsp hot water. Transfer batter to the pan with a spoon and smooth the surface.
- Bake in the oven for 45 to 50 minutes, or until cake shrinks away slightly from the sides of the pan.
- The cake is done when a metal skewer inserted in the center comes out clean.
- Leave the cake to cool in the pan for 5 minutes.
- Combine lemon juice and elderflower syrup.
- With a metal skewer, prick the surface of the cake in several places.
- Pour the syrup over the cake and sprinkle sugar on top – it will be absorbed, but will make the surface crunchy.
- Leave to cool completely before unmolding. Cut into slices to serve.