Thursday, 7 April 2011
Elderflower & Lemon Drizzle Cake
225g/8oz butter, softened
225g/8oz caster sugar
4 large eggs
225g/8oz self raising flour, sifted
zest and juice 1 lemon
2tbsp hot water
100ml elderflower cordial
2 tbsp granulated sugar
Preheat the oven to 180C/ Fan 160C/Gas Mark 4. Grease a (20cm) round, deep loose-based tin and base line with baking parchment.
Place the butter, caster sugar and lemon zest in a large bowl and beat until pale and fluffy. Gradually add the eggs, whisking well between additions. When you whisk in the last egg, add 2 tbsp of the flour as well, this will prevent curdling.
Sift in the remaining flour, then gently fold it in with a metal spoon along with 2 tbsp hot water. Spoon into the prepared tin, level the surface and bake for 45-50mins or until it is shrinking away from the sides of the tin. A fine skewer inserted in the centre should come out clean. Cool in the tin for 5 mins.
Squeeze the lemon juice, then sieve to remove the bits, stir in the cordial. Use the fine skewer to prick the cake all over, pour over the syrup then sprinkle over the sugar - it should sink in but leave a crunchy crust. Leave to cool completely, before removing the cake from the tin. Serve in wedges.