Baking an elderflower cake without a dry crumb: this is how it stays light and moist
Yes! The elderflower is in full bloom again. That means we are getting to work as much as possible on delicious drinks and pastries in which we can incorporate this fresh, floral flavouring. Anyone can make this elderflower cake!
How lovely is this: a delicious, airy elderflower cake with that lovely elderflower flavor in every layer. Elderflower syrup is incorporated into the cake batter. After baking, a lemon-elderflower syrup is poured over the top to keep the cake moist, because no one likes dry cake. It soaks into the elderflower cake and makes it so delicious that you immediately want another slice.
A good cake deserves a frosting. So we finish it off with, you guessed it: an elderflower frosting. We make this using our simple basic frosting recipe.
What does elderflower taste like?
Elderflower has a floral flavor. The blossoms also have hints of honey and citrus. That is why we add lemon to the recipe as well. That freshness is exactly why we find the flowers so suitable for baked goods like this elderflower cake.
Fun fact: even if the elderberry bush is not yet in bloom, you can often already see green elderberries on it in the spring. These are the closed flower buds, which are delicious when pickled and used like capers. Note: you must cook them first, as they can contain toxic substances when raw. In late summer, the bush produces deep purple, juicy elderberries, which you can use to make tasty syrup, jam, and drinks.
making elderflower cake
- Preheat the oven to 180 degrees.
- Beat the butter until light and fluffy together with the sugar and lemon zest for at least 2 minutes. This will make the elderflower cake nice and airy.
- Add the eggs one by one and beat until smooth.
- Next, add a splash of the milk and the elderflower syrup, and stir with a spatula.
- Sift 1/3 of the self-rising flour into the batter. Then add a splash of lemon juice and stir. Repeat this step until the ingredients are used up.
- Pour the lemon cake batter into a cake tin lined with baking paper and bake for 1 hour, or until the cake is golden brown. Let the lemon cake cool completely before removing it from the tin.
- Meanwhile, prepare the syrup and the glaze. Mix the elderflower syrup with lemon juice in a small bowl. Do the same with the powdered sugar, lemon, and milk in another bowl.
- As soon as the lemon cake is done, pour the syrup over the elderflower cake.
- Once the cake has completely cooled, you can pour the glaze over it. Let it harden for at least 1 hour. Optionally, decorate the elderflower cake with extra lemon zest or elderflower.