ELDERFLOWER DRIZZLE CAKE

Takes 45min, plus cooling serves 12

225g butter, softened 225g caster sugar 4 eggs, lightly beaten 2tbsp milk 225g self-raising flour FOR THE FILLING

300ml double cream 3tbsp elderflower cordial 2tbsp icing sugar 4tbsp gooseberry jam FOR THE TOPPING 225g icing sugar, sifted 6tbsp elderflower cordial Edible flowers

1 Preheat oven to 180°C/fan 160°C/ Gas 4. Line and grease 3x20cm cake tins. Cream the butter and sugar together until soft, add the eggs and milk, then fold in the flour.

2 Divide the mixture between the tins. Bake for 20min, or until risen and springy to the touch. Leave to cool in the tin for 5min, then turn out onto a wire rack to cool. 3 To make the filling, whip the cream with the cordial and icing sugar. Put the bottom cake onto a plate, spread with half the jam and top with half the cream. Repeat with the next layer before adding the final cake on top. 4 Make the topping by mixing the icing sugar with the cordial and pour it on top, letting it spill over the edges. Add flowers and serve.