Elderflower crunch cake
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Elderflower crunch cake

By Sarah Cook

Capture the essence of summer in this simple loaf cake with elderflower drizzle

  • Prep:20 mins
    Cook:50 mins
  • Easy

Nutrition per serving

  • kcal 463
  • fat 27g
  • saturates 13g
  • carbs 50g
  • sugars 37g
  • fibre 1g
  • protein 7g
  • salt 0.61g

Ingredients

  • 175g softened butter, plus extra for greasing
  • 175g golden caster sugar
  • 3 eggs
  • 140g self-raising flour
  • 85g ground almonds
  • ½ tsp baking powder
  • 100ml milk
  • 4 tbsp elderflower cordial
  • 4 tbsp white or golden granulated sugar

Method

  1. Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, flour, almonds, baking powder and milk until smooth. Pour into the tin and bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.

  2. As soon as the cake has come out of the oven, prick it all over with a skewer. Mix together the cordial and extra sugar, then pour all over the cake. Cool in the tin, then carefully lift out to slice.

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