El­der­flower and lemon cake

donna hay - - Location Enchanted Garden -

2¾ cups (580ml) wa­ter ¼ cup (60ml) el­der­flower cor­dial 375g un­salted but­ter, chopped 6 cups (900g) plain (all-pur­pose) flour, sifted 3 tea­spoons bi­car­bon­ate of (bak­ing) soda 1 cup (120g) al­mond meal (ground al­monds) 6 cups (1320g) caster (su­perfine) sugar 6 eggs 1½ cups (375ml) but­ter­milk 1 ta­ble­spoon vanilla ex­tract 1 ta­ble­spoon finely grated lemon rind nas­tur­tium leaves and el­der­flow­ers+, to serve lemon but­ter­cream ic­ing 500g un­salted but­ter, chopped and soft­ened 4 cups (640g) ic­ing (con­fec­tioner’s) sugar, sifted 2 tea­spoons lemon juice

Pre­heat oven to 160°C (325°F). Line 3 x 22cm lightly greased round cake tins with non-stick bak­ing pa­per and set aside.

Place the wa­ter, cor­dial and but­ter in a small saucepan over medium heat and cook un­til the but­ter is melted. Set aside.

Place the flour, bi­car­bon­ate of soda, al­mond meal and caster sugar in a large bowl and whisk to com­bine. Add the eggs, but­ter­milk, vanilla, lemon rind and but­ter mix­ture and whisk un­til smooth.

Pour the mix­ture into the pre­pared tins and cook for 1 hour 10 min­utes or un­til cooked when tested with a skewer. Set aside to cool in the tin for 15 min­utes be­fore turn­ing out.

To make the ic­ing, place the but­ter, ic­ing sugar and lemon juice in the bowl of a stand mixer and beat for 12 min­utes, scrap­ing the sides of the bowl un­til pale and creamy.

To as­sem­ble the cake, trim the top of each cake to an even height. Halve each cake hor­i­zon­tally to make 6 even lay­ers. Place the bot­tom layer on a cake stand or serv­ing plate and, us­ing a pal­ette knife, spread with 1 cup of the ic­ing. Re­peat, lay­er­ing the cake and but­ter­cream, spread­ing the re­main­ing ic­ing over the top and sides of the cake, smooth­ing to fin­ish. Dec­o­rate with nas­tur­tium leaves and fresh el­der­flow­ers to serve. SERVES 12–14.

+ El­der­flow­ers are avail­able from spe­cialty gro­cers.

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