Elderflower Crunch Cake
This delightful loaf cake is infused with the delicate flavor of elderflower and features a moist, tender crumb that is sure to please your taste buds. Enjoy a slice of this sweet treat with a cup of tea for a delightful afternoon pick-me-up.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
50M
Prep Time
PT20M
Yield
Cuts into 8-10 slices
Nutrition
- Calories: 463 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 50 grams carbohydrates
- Sugar Content: 37 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.61 milligram of sodium
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