Elderflower is starting to bloom, so what better time to make the most of it! I love the combination of elderflower and lime, so dusted off my ‘How To Be A Domestic Goddess’ book by Nigella Lawson to make an epic lime curd to go with the cake.
There are so many things you can do with elderflower, from syrups, jams and honeys and a whole variety of alcohols.
As it was early in the season when I made this, I only had a small handful of elderflower so decided to use it to garnish the cake, and used elderflower cordial instead.
So fear not, you can still make this recipe even if you haven’t gone out foraging.
If you have, or want to make your own syrup, you can use that in place of the cordial, which is what I plan to do once mine is ready.
I use this elderflower syrup recipe from All That I’m Eating.
Firstly it uses part butter, part oil.
This is because I love the crumb you get from a good buttery sponge, but they can dry and go stale quickly. So I find substituting a little butter for vegetable oil helps to keep it moist for longer.
Secondly, I also substitute part of the flour for wholemeal flour.
This is for the extra texture. Trust me it adds a depth to the sponge which is delicious, and also helps keep it from going soggy with the addition of the syrup.
Finally, a little tip to help you get perfectly risen, flat cakes that look beautiful is… two old rags!
Cut an old tea towel in half lengthways, dampen, and carefully tie around the cake tin before baking. Make sure it doesn’t get under the tin otherwise it will rise slanted (I’ve made this mistake).
But if you get it just right, the cakes will come out perfectly flat and that makes for a much better looking cake.
A note on the lime curd too:
There is nothing wrong with buying some from the supermarket, but if you do want to make your own, the best recipe by far I have tried is the one from Nigella’s How To Be A Domestic Goddess book.
I have included the recipe I used in this cake for ease, but it was more of a concoction of what I had in the house.
It still turned out delicious, but not quite to Nigella’s standards.
If you’re looking for other ideas for using up elderflower you could also try:
Strawberry and elderflower mojito from Celery & Cupcakes
Elderflower and lime no-churn ice cream from Fuss Free Flavours
Elderflower Panna Cotta (dairy-free) from Hedgecombers
Mint and elderflower slushie from Coriander Queen
Elderflower and gooseberry ice cream from Thinly Spread
Elderflower and white chocolate cupcakes from Tin & Thyme
I'm Lisa and this is the Lovely Appetite blog. I’m always experimenting with recipes, hunting through cookbooks for inspiration or trying out new places to eat. Please browse the site and enjoy reading about my findings.