Lemon & elderflower cake
Lemon & elderflower cake
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Ingredients
Method
Put the lemons in a small saucepan and cover with cold water; bring to the boil. Cover with a lid, turn the heat down to a gentle simmer and cook for 1 hour. Drain the lemons, carefully cut in half and remove any pips, then allow to cool for 15 minutes. Preheat the oven to 190ºC, gas mark 5. Butter a 23cm springform cake tin and line with baking parchment.
In a food processor or blender, purée the lemons with 25ml elderflower cordial; set aside. Put the eggs, caster sugar and a pinch of salt in the bowl of a freestanding mixer fitted with a whisk (or use electric beaters). Whisk for about 4 minutes, until thickened and slightly paler. Using a spatula, fold in the lemon purée, ground almonds, vanilla and baking powder. Scrape into the tin, then scatter over the flaked almonds. Bake for 50 minutes-1 hour, covering loosely with foil after 25 minutes, to prevent the cake from browning too much on top.
Meanwhile, combine the remaining 100ml elderflower cordial with the icing sugar in a jug. Pierce the hot cake all over the surface with a skewer, still in its tin. Pour ½ the syrup all over the surface of the cake, then wait 5 minutes. Repeat with the remaining syrup, then set the cake aside to cool in the tin. Serve slices of cake with spoonfuls of crème fraîche or Greek yogurt and fresh raspberries.
