Elderflower Crunch Cake Recipes

ELDERFLOWER CRUNCH CAKE

Elderflower crunch cake image

Capture the essence of summer in this simple elderflower loaf cake with a crunchy drizzle. This easy bake is great for sharing

Provided by Sarah Cook

Categories Afternoon tea, Treat

Time 1h10m

Yield Cuts into 8-10 slices

Number Of Ingredients 9

Ingredients

175g softened butter , plus extra for greasing
175g golden caster sugar
3 eggs
140g self-raising flour
85g ground almonds
½ tsp baking powder
100ml milk
4 tbsp elderflower cordial
4 tbsp white or golden granulated sugar

Steps:

Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, flour, almonds, baking powder and milk until smooth. Pour into the tin and bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.
As soon as the cake has come out of the oven, prick it all over with a skewer. Mix together the cordial and extra sugar, then pour all over the cake. Cool in the tin, then carefully lift out to slice.

Nutrition Facts : Calories 463 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.61 milligram of sodium

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