Honey cake with strawberries and elderflower cream

SERVES 12 READY IN 1 hr 10 mins, plus cooling

INGREDIENTS FOR THE

CAKE ● 150G ORGANIC RUNNY HONEY ● 5 MEDIUM EGGS ●

250G PLAIN FLOUR ● 40G BUTTER, MELTED FOR THE CREAM

● 3 EGG WHITES ● 200G SUGAR

● 350G SOFT UNSALTED BUTTER

● 2TBSP ELDERFLOWER CORDIAL

● 300G STRAWBERRIES, SLICED (SAVE A FEW FOR THE TOP)

● EDIBLE FLOWERS, TO GARNISH

YOU WILL NEED ● 2 DEEP, 18CM CAKE TINS, LINED

1 Heat the oven to 170C/ Gas 3. For the cake, heat the honey in a pan and boil for 1 min. In a mixer, whisk the eggs on high until fluffy. Lower the speed then slowly add the honey. Back on high, whisk for another 2-3 mins.

2 Sieve the flour and fold in, then add the butter. Pour into the tins and bake for 35-40 mins. When cool, slice each cake in half horizontally.

3 For the buttercream, whisk the egg whites and sugar in a bowl over a pan of boiling water, until the mix reaches 71C. Take off the heat and whisk until cool. Slowly add the butter, then cordial.

4 On a plate, layer the slices with cream and strawberries. Decorate with cream, the reserved berries and flowers.