Elderflower Crunch Cake

Capture the essence of summer in this simple loaf cake with elderflower drizzle

• Cooking Time Prep 20 mins
  Cook 50 mins
• Skill Level Easy
• Servings Cuts into 8-10 slices

Nutrition per serving

• Kcalories

  463

• Protein

  7g

• Carbs

  50g

• Fat

  27g

• Saturates

  13g

• Fibre

  1g

• Sugar

  37g

• Salt

  0.61g

Ingredients

• For the loaf cake base
• 175g softened butter, plus extra for greasing
• 175g golden caster sugar
• 3 eggs
• 140g self-raising flour
• 85g ground almonds
• ½ tsp baking powder
• 100ml milk
• For the elderflower drizzle
• 4 tbsp elderflower cordial
• 4 tbsp white or golden granulated sugar

Directions

1. Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, flour, almonds, baking powder and milk until smooth. Pour into the tin and bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.
2. 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. Cool in the tin, then carefully lift out to slice.

Categories: Cakes & Baking, Courses, Events, Quick & Easy, Seasonal