It’s not all fruit eating here in Fruit Towers. On occasion, we like to mix fruit with cake. So when our friend, Donal Skehan, sent us his recipe for Strawberry and Elderflower Cake, we knew we had to share it. You can now find elderflower in our new juice. It’s delicious.
Over to Donal for the recipe:
Although elderflower has a short season, elderflower cordial is a perfect pantry ingredient that bottles summer and allows you to savour the flavour long after the last flower has fallen. Strawberries are a quintessential summer ingredient and this strawberry and elderflower cake is a wonderful dessert to savour the last of the summer.
- 225g butter
- 225g caster sugar
- 4 large free range eggs
- 3tsp vanilla extract
- 225g self-raising flour
- About 3 tablespoons of milk to loosen batter
- 6tbsp elderflower cordial
- 1 jar of good quality strawberry jam
- 250ml double cream
- Dusting of icing sugar
- A good handful of fresh strawberries
Preheat the oven to 180°c the grease and line 2 21cm spring form tins. In a standalone mixer, cream the butter and sugar together until pale and fluffy. Then beat in the eggs one by one before adding the vanilla extract. Using a spatula, fold in the flour until you have a smooth mixture. Use a little bit of the milk if you need to loosen the mixture. You want the mixture to be a bit loose. Divide the mixture into the two spring form tins, flatten the top with a spatula if needed. Bake in the oven for about 20 minutes, until it's nice and golden. When the bases are cooked, take them out and let cool for a few minutes before you take it out of the tin to cool completely. Pierce the top of each sponge with a stick and pour over half the elderflower cordial on each sponge and let it sit and soak. While the bases are cooling prepare the filling by whipping the double cream and elderflower cordial together. To assemble the cake, spread some strawberry jam on one of the bases before topping with cream, then add the second base and sprinkle with icing sugar and top with some strawberries.