Simple Elderflower and Lime Drizzle Cake
Servings: 8 slices
Ingredients
Cake:
- 100g (½ cup) sugar
- 40g (3 tbsp) butter (softened)
- 3 eggs (medium)
- 100ml (¼ cup + 3 tbsp) elderflower cordial (see note 1)
- 60ml (¼ cup) vegetable oil
- ½ tsp vanilla extract
- 100g (3½ oz) Greek yoghurt
- 200g (1⅔ cups) white spelt flour (see note 2)
- 1 tsp baking powder
- ½ tsp bicarbonate baking soda
Drizzle:
- 50ml (3 tbsp + 1 tsp) lime juice
- 50ml (3 tbsp + 1 tsp) elderflower cordial (see note 1)
- 30g (2 tbsp + 1 tsp) white sugar
Instructions
Cake:
- Pre-heat the oven to 175°C (350ºF). Grease and line an 20cm (8") springform cake tin.
- Cream the butter and sugar and beat in the eggs one at a time.
- Add the elderflower cordial, oil, vanilla extract, and yoghurt and beat until smooth.
- Sift the flour, baking soda and baking powder together and add to the wet ingredients, stirring just until incorporated.
- Pour into the prepared cake tin and bake for around 30-35 minutes in the lower part of the oven, until an inserted skewer comes out clean.
- Leave to cool in the tin for 5 minutes then poke all over with a skewer to create tiny holes.
Drizzle:
- Mix the lime juice and elderflower cordial together and spoon over the warm cake. Finally, sprinkle the sugar all over.
- Leave to cool for a further ten minutes or so, then remove from the pan and allow to cool completely. Slice and serve. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- I used my own elderflower cordial, but you can use shop bought.
- You can use spelt or regular flour for this recipe (just use the same amount).
