This moist and fragrant Elderberry Drizzle Cake is the perfect blend of sweet and tart, with a rich crumb thanks to the high-quality St Ewe Original Large eggs. With elderberry season in full swing, this delightful bake captures the essence of autumn. Perfect for afternoon tea or as a weekend treat, this cake is a showstopper that feels both rustic and elegant. Egg of choice: St. Ewe Original Large ‘The eggs in the blue box!’
Instructions
- Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Grease and line a 20cm round cake tin.
- Cream the butter and sugar together in a large bowl until pale and fluffy.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Fold in the flour, baking powder, and lemon zest using a spatula or wooden spoon, being careful not to over-mix.
- Pour the batter into the prepared cake tin and smooth the top.
- Bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the drizzle by mixing the elderberry cordial with granulated sugar and elderberry syrup or juice. While the cake is still slightly warm, prick the top with a skewer and pour the drizzle over the cake, allowing it to soak in.
- Optional: Decorate with fresh elderberries and edible flowers for a beautiful, seasonal touch.
- Note: This cake can be stored in an airtight container for up to 3 days.