It’s been a while since I blogged a Make, and I apologise.
My sewing machine is STILL away being serviced. I would get very cross, but everytime I ring up for a progress report, I get a very sweet, very elderly sounding lady on the phone, and it just feels wrong to go mad at her…. Apparently, a part is broken, but it can be fixed. So I’m just waiting….
In the meantime, here is a seasonal cake recipe!
I blogged 20 Elderflower Recipes a few weeks ago, and I’ll let you into a secret-I hadn’t at the time, actually been and got any elderflower (shocked gasps from you all).
But we went about a week later, and the Smalls and I spent a very pleasant afternoon in the school field foraging
and fighting over who was going to get which bit to go into their bag
I froze some, as I was reliably informed by my font of all knowledge, Twitter, that I could. And the rest I made into Elderflower cordial.
I was flicking through the Primrose Bakery Celebrations book for inspiration,
and spied their Elderflower and Coconut Cake, which I then remembered I had made before and it was pretty yummy.
BUT we had no desiccated coconut. So I substituted ground almonds instead.
And it’s pretty delicious!
This is what you need:
- 225g butter at room temperature
- 225g caster sugar
- 3 eggs
- 150g plain flour
- 105g ground almonds
- 1 1/2 tsp baking powder
- 105ml elderflower cordial
- 105ml milk
For the icing:
- 170g butter at room temperature
- 435g icing sugar
- 75ml elderflower cordial
This is what you do:
- Pre-heat the oven to 180C (160C fan/350F/gas mark 4)
- Grease and base line 2 20cm (8″) sandwich tins
- Cream the butter and sugar together until light and fluffy
- Add the eggs one a time, and beat again
- Add the flour, almonds and baking powder and mix well
- Finally add the elderflower cordial and milk and mix again until it’s well incorporated
- Spoon the mix evenly between the two cake tins, and level off the surface
- Bake in the pre-heated oven for 17-20 minutes. If the top starts to brown too quickly, cover it with foil
- Once cooked, allow to cool in the tins for 10 minutes before turning out onto a rack to cool completely before icing
- For the icing-mix together the butter, icing sugar and elderflower cordial. I like to whiz it for a couple of minutes to get it nice and fluffy (this does make for quite a schloppy icing-I had to put the cake in the fridge, especially as it was super hot yesterday, as my icing was oozing..!)
- Sandwich the two layers of cake tougher with just over half the icing, and then top with the remainder