Elderflower crunch cake

Elderflower crunch cake

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(14 ratings)

By

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Cooking time

Prep: 20 mins Cook: 50 mins

Skill level

Easy

Servings

Cuts into 8-10 slices

Capture the essence of summer in this simple loaf cake with elderflower drizzle

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
463
protein
7g
carbs
50g
fat
27g
saturates
13g
fibre
1g
sugar
37g
salt
0.61g

Ingredients

For the loaf cake base

  • 175g softened butter, plus extra for greasing
  • 175g golden caster sugar
  • 3 eggs
  • 140g self-raising flour
  • 85g ground almonds
  • ½ tsp baking powder
  • 100ml milk

For the elderflower drizzle

  • 4 tbsp elderflower cordial
  • 4 tbsp white or golden granulated sugar

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Method

  1. Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, flour, almonds, baking powder and milk until smooth. Pour into the tin and bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.
  2. As soon as the cake has come out of the oven, prick it all over with a skewer. Mix together the cordial and extra sugar, then pour all over the cake. Cool in the tin, then carefully lift out to slice.

Recipe from Good Food magazine, August 2010

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Comments

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boobruce-smith's picture
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I made this cake to take as a gift and I left it very late so as soon as the cake was cooked i wrapped it in clingfilm to take on the train with me. As it turned out i think I must have ended up steaming the cake in the process but it made it very light and moist! Would do the same again.

aihinson12's picture
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lovly cake its just a little soggy I find when I pour on the eldeflower

drapie's picture

Had to bake for an hour using my non fan oven and came out beautifully! Great cake.

lesleywatson's picture
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As others have said it was not nearly ready in my fan oven after the suggested time. It was moist but I was not sure about the almonds and the texture they gave. I did not get much elderflower flavour and the idea about putting some in the actual cake might be good. I may try the topping again as I like the idea but with a different cake mixture.

t_ickle's picture

Have made this cake three times now and, although it is delicious, the cooking time/temp is definitely wrong...

I've found that if I cook it for 50 minutes at 140 fan it is still uncooked in the middle. 20 additional minutes at a higher temp 160 fan and it is perfect!

bowdenei's picture
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I liked it. My husband loved it. But I have to agree with those who say to add a little cordial to the mix as I do think that would increase the flavour throughout the sponge. Will try that next time

bowdenei's picture
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To Mb. It would def be undiluted. Mine is cooking in oven now And to Clairev from the many recipes I have made they often tell you to add a tbsp of flour when adding the first egg to avoid curdling. However with this recipe as you are mixing it all at once I basically threw it all in my mixer and it whisked in fine after whisking the butter and sugar first. Hope that helps.

hello14's picture
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This was absolutley delcious, everyone loved it!!!! I only used 85ml of milk and added a tbsp of elderflower to the actualcake which I think really helped!! :)

clairev's picture

oh dear, just tried making this cake and it all curdled - put it in oven now so fingers crossed. Would be grateful if anyone could indicate why it would curdle, I made sure butter was soft and the milk was blood warm, eggs at room temp, etc :(

clairev's picture

oh dear, just tried making this cake and it all curdled - put it in oven now so fingers crossed. Would be grateful if anyone could indicate why it would curdle, I made sure butter was soft and the milk was blood warm, eggs at room temp, etc :(

mariab2's picture

Are you meant to use 4tbsp of undiluted elderflower cordial, or 4tbsp diluted? Also what kind of strength if undiluted? Some brands are much more concentrated than others so I'm not sure what to use.

laurenced's picture
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I baked this cake in a fan oven at 160 degrees for 45 minutes and it was spot on. It tastes great, it's moist and fluffy. My only criticism: too much butter. I am going to try with a third less butter next time and a third more yogurt (or cream cheese maybe?) thanks for the recipe!!

woodcon's picture

I have now made this cake at least 30 times,each time I give it to someone for the first time they rave about it! I divide the mixture into 2 x1lb loaf tins and cook at 160* for 50 mins. Perfect every time!

eleanormayo's picture
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A good recipe, next time I will add 1 tbsp of cordial to the cake mixture and use only 85 ml milk to see if that helps bring the elderflower flavour through the rest of the cake.

janecarwood's picture
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Really easy sponge to make, stayed moist even after 3 days. Topping was so easy to do and made for a very different sponge cake which everyone enjoyed. Will definitely make again.

seztanswell's picture
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Took about an hour to cook at 140 in my fan oven.
The cake was lovely and moist and light but not elderflowery enough for my taste even using extra drizzle, I think the cake could benefit from a little lemon zest. Still delicious though.

aline1's picture
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lovely recipe. would recommend it to anyone who loves a little treat now and then!

paulinewild's picture

Does anyone know if this can be made with wheat free flour?

sylviauh's picture

Love to make it, sounds delicious but can't have elderflowers. What can I use instead, please, could anyone help?

Treezat@aol.com's picture

Love it

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