It is elderflower time in Worcestershire.
Yesterday I picked some flowers and started off my elderflower cordial.
While I was finishing it off this morning I remembered that I hadn't made a cake for May.
What could I make that would be simple, quick and seasonal?
I used Mary Berry's recipe from her Ultimate Cake Book replacing the lemon syrup topping with a liberal dousing of elderflower cordial. It is a very moist cake, not lunchbox material but excellent for an elegant pudding especially if you happen to have some stewed gooseberries to serve alongside. And maybe some cream.
Elderflower Drizzle Cake
In a bowl beat together well;
4 oz (110g) soft butter
6 oz (165g) self-raising flour
6 oz (165g) caster sugar
2 large eggs
4 tablespoons of milk
1 teaspoon of baking powder
the zest of 1 lemon
Scrape into a greased and base-lined 7-8 inch loose-bottomed cake tin.
Bake at 180°c (160°c fan oven) for 35-40 mins.
Leave it in the tin and while it is still hot pour over
200-250 ml of undiluted elderflower cordial (homemade or bought)
Finally sprinkle with
1-2 tablespoons of sugar
Leave to cool.