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Elderflower crunch cake

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

  • Prep: 20 mins
    Cook: 50 mins
  • Cuts into 8-10 slices
  • Easy
  • Cuts into 8-10 slices
  • Easy
  • Calories 463
  • Carbohydrates 50
  • Saturated Fat 13
  • Sugar 37
  • Protein 7
  • Fat 27
  • Fibre 1
  • Salt 0.61

Nutrition per serving

  • Calories 463
  • Carbohydrates 50
  • Saturated Fat 13
  • Sugar 37
  • Protein 7
  • Fat 27
  • Fibre 1
  • Salt 0.61

Ingredients

  • 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
  • 4 tbsp elderflower cordial
  • 4 tbsp white or golden granulated sugar

Method

  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.

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