Try our de­li­cious el­der­flower, lemon and poppy seed cake

Make it this spec­tac­u­lar El­der­flower, Lemon and Poppy Seed Lay­ered Cake

The People's Friend - - News -

Serves: up to 40

10 medium free-range eggs

600 g (1 lb 5 oz) un­salted but­ter, soft­ened 600 g (1 lb 5 oz) caster sugar

600 g (1 lb 5 oz) self-rais­ing flour 3 lemons, finely grated zest

50 g (1¾ oz) poppy seeds

3 tbs Belvoir El­der­flower Cor­dial

For the Ic­ing:

500 g (1 lb 2 oz) un­salted but­ter, soft­ened 1 kg (2 lb 4 oz) ic­ing sugar, sifted

3 tbs Belvoir El­der­flower Cor­dial To Dec­o­rate: crys­tallised rose petals.

Pre-heat the oven to 180 deg. C., 350 deg. F., Gas Mark 4. Grease and line 1 x 16 cm (6¼ in) deep cake tin and 1 x 23 (9 in) cm deep cake tin.

Weigh the eggs in their shells then mea­sure out the same weight of but­ter, caster sugar and sel­f­rais­ing flour, roughly 600 g (1 lb 5 oz) of each.

Beat the but­ter and sugar to­gether un­til light and fluffy. Beat the eggs in a jug, and grad­u­ally add to the mix­ture, as you whisk. Add a spoon­ful of flour to stop it cur­dling. Add the rest of the flour then stir in the lemon zest, poppy seeds and cor­dial.

Spoon a third of the mix­ture into the smaller tin and the re­main­ing two-thirds into the large tin. Bake in the mid­dle of the oven for 60 to 85 min­utes (the small cake will be ready af­ter about 1 hour) un­til a skewer in­serted into the mid­dle comes out clean. Cool in tins for 10 min­utes then turn out on to wire racks to cool com­pletely.

To make the ic­ing, beat the but­ter un­til re­ally light then grad­u­ally add the ic­ing sugar to make a stiff but­ter ic­ing. Add the cor­dial and 2-3 ta­ble­spoons of boil­ing wa­ter and beat un­til light, fluffy and smooth.

Use a ser­rated knife to split each cake in half hor­i­zon­tally. Spread a 1 cm (½ in) layer of but­ter­cream inside the cakes and sand­wich them back to­gether. Place the large cake on a stand and use a pal­ette knife to spread a 1 cm (½ in) thick layer of ic­ing evenly over the sides and top. Place the smaller cake on a thin cake board and cover the top and sides with but­ter­cream in the same way.

Push 4 dowel rods into the mid­dle of the cake, in a square. Mark the top of the cake on the rods in pen­cil then re­move, cut to length and then push back into the cake. Sit the little cake on top of the big cake, with a little blob of ic­ing to se­cure it. Use more ic­ing to smooth over the seam be­tween the two cakes. The cake can be stored in a cool place (not the fridge) for 24 hours. When ready to serve, scat­ter over the crys­tallised rose petals.

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