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Orange & Elderflower Sponges served with Elderflower Cream

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Individual Orange & Elderflower Sponges served with Elderflower Cream

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Availability: In stock

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Ingredients

Makes 4 Cakes

For the cakes

75ml rapeseed oil

2 medium free range eggs

75g natural yogurt

1 tbsp elderflower cordial

150g self raising flour

1 level tsp baking powder

100g golden caster sugar

The juice and zest of 1 orange

For the cream

200ml double cream

1 tbsp elderflower cordial

1½ tbsp icing sugar

To serve (optional)

Zest of 1 orange

Tiny basil or mint leaves or edible flowers

Details

Method

Pre heat your oven to 190C / 170C fan / 375F / Gas Mark 5

In a large bowl, beat together the eggs and the oil, add the yogurt and cordial and stir through. Sift in the flour and baking powder, add the sugar and lightly fold together until all is combined. Finally add the zest and juice from the orange. Fold gently together again until all is mixed.

Line a 20cm square tin with baking paper, fill with the cake batter and bake in the centre of the pre heated oven for 35-40 mins until cooked through. Test with a skewer and if it comes out clean then your cake is cooked. If not, check every two minutes until the skewer is completely clean. Remove from the oven and allow to cool. Whilst the cake cools you can make your cream.

Whisk your cream until light and fluffy and starting to get firm. Add the cordial and the icing sugar and fold together until all is combined. Store in the fridge until needed.

Use a cake cutter to cut out 4 circular servings of the cake. Halve each one horizontally and place each cake bottom onto a plate, fill the centre with your elderflower cream then pop on its lid, top with a further spoonful of your elderflower cream. Finish with a grating of orange zest and a garnish of tiny basil or mint leaves, or a scattering of edible flowers for a real summer showpiece!

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