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| Elderflower Crunch Cake - adapted from BBC GoodFood |
Loaf:
175g softened butter
175g caster sugar
3 eggs
140g self-raising flower
85g ground almonds
1/2 teaspoon baking powder
Ginger extract (optional)
100ml milk
Elderflower drizzle:
4 tablespoon elderflower cordial
4 tablespoon sugar
- Heat oven to 160C/140C fan.
- Beat the butter and sugar until light and fluffy.
- Beat in the eggs, flour, almonds, baking powder and milk until smooth.
- I added a few spoonfuls of ginger extract at this point - don't be afraid of the strong smell - turns out ginger in cake is a good thing (only if you're a fan of ginger that is).
- Pour into the tin and bake for 40 mins until golden, risen or just when the skewer poked in the centre comes out clean.
- As soon as the cake has come out of the oven, prick it all over with a skewer.
- Mix together the cordial and extra sugar, then pour all over the cake.
And Bob's your uncle. Moist cake to be eaten.
