El­der­flower driz­zle cake

The Daily Telegraph - Telegraph Magazine - - NEWS -

Serves 6 A springy, bub­bly sponge that laps up the el­der­flower syrup beau­ti­fully. Serve as a pud­ding with lightly whipped cream.

For the cake

— 115g butter, at room tem­per­a­ture, plus ex­tra for greas­ing the tin — 55g dark, soft brown sugar — 6 eggs, sep­a­rated, the yolks lightly beaten — 120g runny honey — 30ml el­der­flower cor­dial — 125g self-rais­ing flour — pinch of all­spice — pinch of ground cin­na­mon — 200g ground al­monds

For the syrup

— 150g gran­u­lated sugar — 4 el­der­flower heads — juice of 1 le­mon

Pre­heat the oven to 170C/ gas mark 3½. Pre­pare a 20cm loaf tin, either but­ter­ing and dust­ing with flour or lin­ing the base with bak­ing parch­ment.

Put the syrup in­gre­di­ents in a pan with 200ml wa­ter and slowly bring to the boil, then re­move from the heat. Leave to dis­solve the sugar and steep – for about one hour.

For the cake, put the butter and sugar to­gether in a bowl and beat un­til pale and creamy. Grad­u­ally beat in the egg yolks, adding lit­tle by lit­tle (this helps stop the cake cur­dling), then add the honey and el­der­flower cor­dial. Sift the flour, spices and a pinch of salt to­gether and fold this into the mix­ture with the al­monds.

Fi­nally, whisk the egg whites un­til stiff and fold them gen­tly into the mix­ture.

Trans­fer to the tin and bake for about one hour. The cake is cooked when an in­serted skewer comes out clean.

When the cake has cooled, and while still in the tin, pierce holes in it with a skewer and pour over the syrup through a sieve. Leave to sit for a while be­fore serv­ing.

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