If there is anyone else who braved the hay fever and collected elderflowers last month to make cordial like I did, not only is it refreshing over ice with sparkling water, but you can also use it in you cake recipes. If you didn’t manage to pick some you can buy them in Waitrose.
Try substituting 1/2 cup flour for ground almonds for greater flavour and texture.
250gm unsalted butter (stork block if you want a dairy free cake)
2 cups self raising flour (substitute 1/2 cup for ground almonds)
1 teaspoon baking powder
3/4 cup sugar
1 1/2 cups mascapone
1/3 cup elderflower cordial
Heat the oven to 180 degrees and line an 8″ deep cake pan.
In an electric mixer, Cream butter and sugar till light and fluffy. Beat eggs and add slowly mixing well after each addition. If it begins to split add a couple of table spoons of your flour. Beat well. Fold in the sifted flour (or ground almonds if using them), baking powder and cordial alternatively till all combined.
Pour mixture into lined cake pan and bake for 40 minutes or until the skewer comes out clean when inserted into centre.
Allow to rest for 15 minutes then remove from pan and place on wire rack to cool.
Mix 1 1/2 cups mascapone cheese with 2 teaspoons of elderflower cordial until smooth. Spread on the cake and finish with a small handful of toasted slithered almonds over the top.