Elderflower crunch cake

Elderflower crunch cake

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(15 ratings)

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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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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

floyd78's picture

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.

mvc1982's picture
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Excellent cake, easy to make. Worked well with elderflower and pomegranate cordial.

natalierachel's picture
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Very light and moist. Lovely cake.

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