Bake Days - Eldeflower & Orange tea cake

4 comments
Hello dears

Today was World Baking Day so I wanted to bake a cake I hadn't done before so I spent yesterday looking through my cook books. I came across this Elderflower & Orange tea cake recipe in a book my friend gave me and really wanted to try it. My little sister Tilly helped me with baking today and I really enjoyed her company. We also made ice cream cupcakes at her request too and I shall be sharing that in my next bake days post. I loved how this cake turned out and it tasted AMAZING! No accidents in the kitchen this year and I remembered to add all of the ingredients wooo!!!



Here's what you'll need -

6oz softened butter plus a little for greasing
6oz golden caster sugar
3 good quality free range eggs
5oz self-raising flour
3oz ground almonds
1/2 tsp baking powder
100ml milk (i used soya)

For the elderflower drizzle -

4 tbsp elderflower cordial
1 fresh grated orange rind
4 tbsp golden granulated sugar

1. Heat the oven to 160c/fan 140c. Grease and line a 900lb (2lb) loaf tin with nonstick baking paper and have the paper hanging over the tin slightly.

2. Cream together the butter and sugar with a wooden spoon or electric whisk until light and fluffy. Beat in the eggs, flour, ground almonds, baking powder and milk until all of the mixture is smooth. Try not to over whisk or you'll trap too much air in the batter.

3. Pour the batter mixture into the prepared tin and bake for 45-50 minutes until the cake is golden and a skewer that's inserted into the center comes out clean.

4. Meanwhile, heat the cordial ingredients over a medium heat for about 5 minutes until the sugar dissolves and the drizzle takes on the flavour of the rind. Set aside until the cake is ready.

5. As soon as the cake is cooked, carefully pull it out of the tin, using the overhanging paper and place on a wire rack. Using a skewer prick the cake all over and pour over the drizzle mixture. The pieces of the orange rind will stick to the top for a pretty burst of colour. Allow the cake to cool completely, then slice and serve. 

Serves 10 - 12. Enjoy! (Adapted from The vintage tea party)


Much love
Lulu xx

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4 comments

  1. Looks yummy my dear. Please do the cupcake cones! X

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    Replies
    1. Thank you sweetie! I shall do them just for you at the end of the week! :) xx

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  2. Wonderful lovely! It looks so good and i'm so happy you put the recipe on the blog too. I really would like to try this one. You bake the best things!

    Madlyn

    ReplyDelete
    Replies
    1. Oh you must let me know how you get on with baking this! :) xx

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