Elderflower cake recipe

 Elderflower cake recipe 

Use edible flowers in this delicious elderflower cake recipe:

Ingredients:

For the cake:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup unsalted butter, at room temperature

2 large eggs, at room temperature

1 teaspoon vanilla extract

1/2 cup milk

1/4 cup elderflower cordial

For the icing:

2 cups powdered sugar

1/4 cup unsalted butter, at room temperature

2 tablespoons elderflower cordial

1-2 tablespoons milk, as needed

Directions:

Preheat your oven to 350°F (180°C) and grease a 9-inch (23 cm) cake pan with butter or non-stick cooking spray.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, beat the sugar and butter together with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined. Stir in the elderflower cordial.

Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool completely in the pan before removing it and placing it on a serving platter.

To make the icing, beat the powdered sugar and butter together with an electric mixer until light and fluffy. Stir in the elderflower cordial and enough milk to achieve a smooth and spreadable consistency.

Spread the icing over the top of the cake, allowing it to drip down the sides. Serve immediately or store in an airtight container at room temperature for up to 3 days.

Enjoy your delicious elderflower cake!