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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    clairev
    21st May, 2012
    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
    21st May, 2012
    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
    19th May, 2012
    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
    6th Feb, 2012
    4.05
    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
    20th Jan, 2012
    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
    8th Oct, 2011
    4.05
    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
    22nd Aug, 2011
    5.05
    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
    26th May, 2011
    4.05
    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
    21st Apr, 2011
    5.05
    lovely recipe. would recommend it to anyone who loves a little treat now and then!
    paulinewild
    7th Apr, 2011
    Does anyone know if this can be made with wheat free flour?

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