Elderflower crunch cake

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• Natalie

  02 August 2010

  Natalie rated and commented on this recipe

  

  Very light and moist. Lovely cake.

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• Beth

  02 August 2010

  Beth rated this recipe

  

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• mvclarke

  17 August 2010

  mvclarke rated and commented on this recipe

  

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

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• Babaconda

  25 August 2010

  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.

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• Theresa

  10 October 2010

  Theresa commented on this recipe

  Love it

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• sylviauh

  07 April 2011

  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?

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• Cook

  07 April 2011

  Cook commented on this recipe

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

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• fabstarfish

  20 April 2011

  fabstarfish rated this recipe

  

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• al1

  21 April 2011

  al1 rated and commented on this recipe

  

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

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• Sarah

  26 May 2011

  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.

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• jane carwood

  22 August 2011

  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.

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• Belkey

  08 October 2011

  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.

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• aunty no no

  20 January 2012

  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!

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• Lolo

  06 February 2012

  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!!

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• Mb

  19 May 2012

  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.

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• clairev

  21 May 2012

  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 :(

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• clairev

  21 May 2012

  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 :(

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• Ali

  25 July 2012

  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!! :)

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• Bowdenei

  25 October 2012

  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.

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• Bowdenei

  27 October 2012

  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

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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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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

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