RECIPE: Elderflower & Lemon Drizzle Cake

RECIPE: Elderflower & Lemon Drizzle Cake

Meghan Markle and Prince Harry have announced that their wedding cake won’t be a traditional, rich, heavy fruit cake but a light, organic lemon and elderflower cake, reflecting the couple’s interest in seasonal ingredients, sustainability, provenance and flavour.

The chosen chef, Claire Ptak won’t go far wrong if she chooses to use Belvoir Fruit Farms’ Organic Elderflower Cordial in her creation.  Hand made using elderflowers picked from the farm’s own 90 acres of organic elder plantations (the only ones in the UK) and from those growing wild in the surrounding hedgerows, the family business uses the same family recipe today as was used back in 1984 when they decided to sell their Cordial (a firm favourite with friends and family) to farm shops and delis.

The elderflowers are in season for only a very short time each year (usually the end of May to the beginning of July) and the arrival of the creamy frothy blossoms in the hedgerow traditionally marks the beginning of summer.  Let’s hope they’re in full bloom for the big day on May 19 and we, and the happy couple, are basking in warm sunshine!

If you’d like to celebrate the wedding with a slice of fabulous cake try this delicious elderflower and lemon cake recipe from Belvoir Fruit Farms.

Serves 12
Preparation time: 20 minutes
Cooking time: 45-50minutes

225g/8oz butter, softened
225g/8oz caster sugar
4 large eggs
225g/8oz self-raising flour, sifted
zest and juice 1 lemon
100ml/4floz Belvoir Elderflower Cordial
30ml/ 2 tbsp granulated sugar

1. Preheat the oven to 180C/ Fan160C/Gas Mark 4. Grease a (20cm) round, deep loose-based tin and base line with baking parchment.
2. Place the butter sugar and lemon zest in a large bowl. Use an electric whisk to beat the butter and sugar together until they are pale and fluffy. Gradually add the eggs, whisking well between additions and adding 2 tbsp of the flour with the last egg – this will prevent curdling.
3. Sift over the remaining flour, then gently fold in with a metal spoon along with 2 tbsp hot water. Spoon into the prepared tin, level the surface and bake for 45-50mins or until it is shrinking away from the sides of the tin. A fine skewer inserted in the centre should come out clean. Cool in the tin for 5 mins.
4. Squeeze the lemon juice, then sieve to remove the bits, stir in the cordial. Use the fine skewer to prick the cake all over, pour over the syrup then sprinkle over the sugar – it should sink in but leave a crunchy crust. Leave to cool completely, before removing the cake from the tin. Serve in wedges.
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