Elderflower crunch cake

Elderflower crunch cake

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(17 ratings)

Prep: 20 mins Cook: 50 mins

Easy

Cuts into 8-10 slices
Capture the essence of summer in this simple loaf cake with elderflower drizzle

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal463
  • fat27g
  • saturates13g
  • carbs50g
  • sugars37g
  • fibre1g
  • protein7g
  • salt0.61g
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Ingredients

    For the loaf cake base

    • 175g softened butter, plus extra for greasing
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 175g golden caster sugar
    • 3 eggs
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 140g self-raising flour
    • 85g ground almonds
    • ½ tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 100ml milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    For the elderflower drizzle

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

    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.

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    Comments, questions and tips

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    Alexandra Lewis
    18th Sep, 2014
    I used demerara sugar for the drizzle and it was delicious! Took me about an hour to cook.
    scoup01
    25th Jun, 2014
    5.05
    Made two of these (one for work and one to keep hubby and child happy). Everyone commented how light, fluffy and gorgeous this cake was! Only problem was the time to cook, definitely wrong on the recipe, they took forever, granted there were two in together, but took a good 1hr 30 minimum at 160C! Worth the effort though, and great with a little ice cream and fresh strawberries, yum!
    boobruce-smith
    2nd Mar, 2013
    5.05
    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
    27th Jan, 2013
    5.05
    lovly cake its just a little soggy I find when I pour on the eldeflower
    drapie
    24th Jan, 2013
    Had to bake for an hour using my non fan oven and came out beautifully! Great cake.
    lesleywatson
    30th Dec, 2012
    3.05
    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
    19th Dec, 2012
    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
    27th Oct, 2012
    5.05
    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
    25th Oct, 2012
    5.05
    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
    25th Jul, 2012
    5.05
    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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