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Elderflower cake with slices cut

Elderflower crunch cake

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Rating: 5 out of 5.24 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into 8-10 slices

Capture the essence of summer in this simple elderflower loaf cake with a crunchy drizzle. This easy bake is great for sharing

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal463
fat27g
saturates13g
carbs50g
sugars37g
fibre1g
protein7g
low insalt0.61g
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Ingredients

For the loaf cake base

For the elderflower drizzle

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2010

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Overall rating

Rating: 5 out of 5.24 ratings
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