The Elderflower Cake answers the question of whether a moist lemon cake dipped in elderflower syrup will be at least as delicious as a traditional lemon cake.
Ingredients for Elderflower Cake
1 lemon (unsprayed)
8 elderflower umbels (unsprayed, medium size)
For the glaze:
100 g icing sugar (more or less to taste).
3 tsp lemon juice (amount to taste)
3 tsp elderflower syrup (amount to taste)
Water / (as needed)
For the dough:
200 g butter +/ (room warm)
250 g icing sugar
1 pkg. vanilla sugar
250 g flour
1/2 pkg. baking powder
4 tbsp elderflower syrup (or milk)
Sort out the elderflowers and rinse carefully: Grasp the stalks of the cones and immerse them upside down in a sufficiently large bowl of water. Then place them on a tea towel (or kitchen roll) and gently pat dry with a cloth. Set aside about a handful of flowers for decoration.
Wash the lemon and grate the zest. Squeeze the juice and set aside for the glaze.
For the pastry, beat the butter with the icing sugar, vanilla sugar and grated lemon zest until fluffy.
Gradually add the eggs and the individual yolks and beat for 3-4 minutes until very creamy and smooth. Sift the flour with the baking powder and fold into the dough by the spoonful. Finally, stir in the elderflower syrup.
Preheat the oven to 350 °F.
Grease a loaf tin or line with baking paper. Pour about 1/3 of the batter into the tin and spread. Cut the dried elderflowers from the stems and spread evenly on top.
Pour the rest of the cake mixture over the top, spread smoothly and bake the cake for about 50 minutes. As soon as the surface is golden (after about 15 minutes), cover the tin with aluminium foil.
Remove the cake from the oven, leave to cool in the tin for about 10 minutes, turn out onto a wire rack and leave to cool completely.
For the glaze, mix the icing sugar with the elderflower syrup, lemon juice and possibly a little water until smooth and a thick, white cream is formed.
Cover the cooled cake with the glaze, decorate with the remaining elderflowers to taste, leave to dry slightly and serve.
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