Elderflower Crunch Cake

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

1. Heat oven to 160C/140C fan. 
2. Beat the butter and sugar until light and fluffy. 
3. Beat in the eggs, flour, almonds, baking powder and milk until smooth.
4. 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). 
5. Pour into the tin and bake for 40 mins until golden, risen or just when the skewer poked in the centre comes out clean.
6. As soon as the cake has come out of the oven, prick it all over with a skewer. 
7. Mix together the cordial and extra sugar, then pour all over the cake.

And Bob's your uncle.  Moist cake to be eaten.