Elderflower and Raspberry Cake

I’ve been wanting to try baking with fresh elderflowers since they started blooming, and I finally got around to testing this cake for my birthday – it went down well with my housemates and research group! The cornflour apparently gives the cake a silkier texture – I’m not sure if it makes a difference, but I’ve kept it in the recipe anyway since it certainly doesn’t hurt.

To prepare the elderflowers, just rinse gently to remove any insects then use scissors to cut into bunches of 3-4 flowers, discarding as much of the stem as possible. 3-4 large heads of elderflowers will make about a cup – pick extra for decorating.

Sift together 1 1/2 cups flour, 2 tbsp cornflour, 1/2 tsp salt, 1/2 tsp nutmeg and 1 1/2 tsp baking powder. Stir in 1 cup fresh elderflowers. In another bowl, whisk together 1/2 cup oil, 1 scant cup sugar and 2 eggs. Combine the wet and dry ingredients then stir in 1 cup frozen raspberries. Tip into a greased 1.5 litre loaf tin or a large cake pan and bake at 180°C for 45 minutes to an hour, or until a knife inserted into the centre of the cake comes clean. Allow to cool then cut the cake half horizontally, spread with raspberry jam and replace the halves. Dust with icing sugar and decorate with elderflowers.

Serves 6-8, depending on the size of the slices.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s