Elderflower crunch cake

Latest comments and suggestions

Results 1-20

• Natalie

  2010-08-02 17:30:31.31337

  Natalie rated and commented on this recipe

  

  Very light and moist. Lovely cake.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Beth

  2010-08-02 17:56:48.070623

  Beth rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mvclarke

  2010-08-17 15:11:09.146301

  mvclarke rated and commented on this recipe

  

  Excellent cake, easy to make. Worked well with elderflower and pomegranate cordial.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Babaconda

  2010-08-25 21:51:57.98117

  Babaconda commented on this recipe

  Not sure why but the cake didn't cook in the centre even after an extra 20 minutes and using an oven thermometer to check the temperature. Shame as the edges tasted delicious.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Theresa

  2010-10-10 19:10:46.827146

  Theresa commented on this recipe

  Love it

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sylviauh

  2011-04-07 08:31:51.774681

  sylviauh commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Cook

  2011-04-07 09:52:37.54188

  Cook commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• fabstarfish

  2011-04-20 19:12:05.628766

  fabstarfish rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• al1

  2011-04-21 17:18:18.452458

  al1 rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sarah

  2011-05-26 18:33:10.26458

  Sarah rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jane carwood

  2011-08-22 23:49:56.678043

  jane carwood rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Belkey

  2011-10-08 09:38:13.26122

  Belkey rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• aunty no no

  2012-01-20 18:29:18.68965

  aunty no no commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lolo

  2012-02-06 11:47:39.890273

  Lolo rated and commented on this recipe

  

  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!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mb

  2012-05-19 18:30:48.88498

  Mb commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• clairev

  2012-05-21 19:50:15.747783

  clairev commented on this recipe

  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 :(

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• clairev

  2012-05-21 19:50:16.472962

  clairev commented on this recipe

  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 :(

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ali

  2012-07-25 13:09:28.777343

  Ali rated and commented on this recipe

  

  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!! :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Bowdenei

  2012-10-25 20:53:28.682937

  Bowdenei commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Bowdenei

  2012-10-27 04:53:02.596952

  Bowdenei rated and commented on this recipe

  

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/693645/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Cuts into 8-10 slices

Preparation and cooking times

Prep 20 mins

Cook 50 mins

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

Per serving

463 kcalories, protein 7g, carbohydrate 50g, fat 27 g, saturated fat 13g, fibre 1g, sugar 37g, salt 0.61 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.