I made this today from a recipe in the Guardian - yummy and very seasonal. It's very rich and would be lovely as a pudding with fruit and a dollop of cream. I love simple recipes and this is very simple, being basically a Victoria sandwich with drizzle topping - but the end result is so much more. My cakes don't seem to be rising very well at the moment, so I added 1 tsp baking powder and 1/2 tsp bicarbonate of soda to make it lighter.
Serves 6-8
225g
butter, softened
225g
caster sugar
4
large eggs
225g
self raising flour, sifted
(raising agents - see above)
For the icing
Zest
and juice of 1 lemon
100ml
elderflower cordial
2
tbsp sugar
1 Line a loaf tin with baking parchment.
Preheat the oven to 180C/350F/gas mark 4. In a large mixing bowl, cream
together the butter and sugar until light and fluffy, then beat in the eggs one
by one. Incorporate the flour and mix well, until smooth and creamy.
2 Turn into the prepared loaf tin and bake for
40-45 minutes, until well-risen and golden brown on top.
3 Leave to cool in the tin for 10 minutes, then
prick all over with a skewer or fork.
4 Heat the elderflower cordial, lemon juice and
sugar in a pan until hot, but not boiling. Drizzle over the cake, encouraging
it to run into the sink holes. It should sink in and leave a crunchy crust.
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