elderflower and lemon cake
- 2⅔ cups (580ml) water
- ¼ cup (60ml) elderflower cordial
- 375g unsalted butter, chopped
- 6 cups (900g) plain (all-purpose) flour, sifted
- 3 teaspoons bicarbonate of (baking) soda
- 1 cup (120g) almond meal (ground almonds)
- 6 cups (1320g) caster (superfine) sugar
- 6 eggs
- 1½ cups (375ml) buttermilk
- 1 tablespoon vanilla extract
- 1 tablespoon finely grated lemon rind
- nasturtium leaves and elderflowers+, to serve
lemon buttercream icing
- 500g unsalted butter, chopped and softened
- 4 cups (640g) icing (confectioner’s) sugar, sifted
- 2 teaspoons lemon juice
- Preheat oven to 160°C (325°F). Line 3 x 22cm lightly greased round cake tins with non-stick baking paper and set aside.
- Place the water, cordial and butter in a small saucepan over medium heat and cook until the butter is melted. Set aside.
- Place the flour, bicarbonate of soda, almond meal and caster sugar in a large bowl and whisk to combine. Add the eggs, buttermilk, vanilla, lemon rind and butter mixture and whisk until smooth.
- Pour the mixture into the prepared tins and cook for 1 hour 10 minutes or until cooked when tested with a skewer. Set aside to cool in the tin for 15 minutes before turning out.
- To make the icing, place the butter, icing sugar and lemon juice in the bowl of a stand mixer and beat for 12 minutes, scraping the sides of the bowl until pale and creamy.
- To assemble the cake, trim the top of each cake to an even height. Halve each cake horizontally to make 6 even layers. Place the bottom layer on a cake stand or serving plate and, using a palette knife, spread with 1 cup of the icing.
- Repeat, layering the cake and buttercream, spreading the remaining icing over the top and sides of the cake, smoothing to finish.
- Decorate with nasturtium leaves and fresh elderflowers to serve. Serves 12–14.
+ Elderflowers are available from specialty grocers.
This cake is the most delicious cake I have ever made. I made it for my sister’s baby shower and there was not one piece left.