Name: Lemon and elderflower cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 250g butter, softened; 200g caster sugar; zest of 2 unwaxed lemon; 4 free range eggs, lightly beaten; 250g self raising flour; 3-4 Tbsps elderflower cordial; For the Syrup:; juice of 2 lemons; 2 Tbsp elderflower cordial; 50g caster sugar (approx); For the Filling:; 250g mascapone; 200 ml double cream; 2 Tbsp elderflower cordial; Grated zest of ½ lemon (unwaxed); 2-3 Tbsp icing sugar, sifted

Lemon and elderflower cake

26 Jun 2016

by Dinna

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Background

I made this lemon and elderflower cake with mascarpone filling for a friend's birthday so decorated it with rose petals. You can garnish it with fresh fruits (such as strawberries, cherries, raspberries and so on). Also, you can add an extra layer of filling (lemon-curd or jam for example), if you want a richer taste. It's perfect for summer parties afternoon teas.

Ingredients

250g butter, softened
200g caster sugar
zest of 2 unwaxed lemon
4 free range eggs, lightly beaten
250g self raising flour
3-4 Tbsps elderflower cordial
For the Syrup:
juice of 2 lemons
2 Tbsp elderflower cordial
50g caster sugar (approx)
For the Filling:
250g mascapone
200 ml double cream
2 Tbsp elderflower cordial
Grated zest of ½ lemon (unwaxed)
2-3 Tbsp icing sugar, sifted

Instructions

Heat the oven to 180°C.
Grease the sides and bases of two cake tins and line the base with baking paper.
Cream the butter and sugar until light and fluffy.
Gradually add the eggs and keep beating. Fold in the lemon zest and elderflower, then sift in the flour.
Equally divide the batter between the two tins and put these in the oven.
Bake for about 25-30 minutes until springy and cooked through (insert a skewer inserted in the center, if it comes out clean - it's done).
Leave the cakes in the tins and using a tooth pick, prick all over the surface.
Meanwhile make the syrup: heat the sugar, elderflower and lemon juice gently in a pan until the sugar has dissolved and it has reduced to a syrupy liquid. Let it cool.
Drizzle the cakes with this syrup, and let them to cool completely before removing from the tins.
Whilst the cake is cooling make the filling: mix the mascarpone in a bowl with the lemon zest and elderflower.
In another large bowl, whisk the cream until you get firm peaks. Fold this in the mascarpone.
Add the icing sugar and taste. Add more sugar to your liking.
Take the cakes out of their tins carefully.
Place one cake on a serving plate and spread the top with the Mascarpone filling (you can add a layer of jam or lemon curd too).
Put the other cake on top and spread the mascarpone cream all over.
Decorate with berries, edible glitter, candies, crystallized petals etc suitable for the occasion.