I spotted this pretty Elderflower Bundt cake on Pinterest a while back, and I eventually found the right time to make it.  It was probably not the best time seasonally for the flowers on top, but I made do with some rose petals and blueberries.  I think nearer the summer the roses will give off more perfume, than they do just now.

The recipe is fairly straightforward, though I found for my 9-inch Bundt tin the mixture wasn’t enough so I doubled it.

Ingredients

For the cake
230g Butter
230g Caster Sugar
230g Self Raising Flour
4 Eggs
160ml Elderflower Syrup

For the Icing
10 tbsp. Icing Sugar
120ml Elderflower Syrup

For the Flower and Berry Decorations
1 Egg White
1 Cup of Granulated Sugar
A selection of Fruit (Gooseberries, Redcurrants, Blueberries)
A selection of edible Flowers (Lavender, Elderflowers and Rose Petals)

Method

• First of all make the decorations.  Take the egg white and use a fork to loosen it (don’t create any bubbles doing this).
• Take your chosen flowers or berries with tweezers and using a small brush cover the whole thing lightly with egg white.
• Then pour the sugar over the top with a spoon. Completely coat and then leave on a sheet to dry. (They will take at least an hour to dry.)
• To make the cake, firstly preheat the oven to 180°C / 160C Fan / Gas Mark 4.
• Cream the Butter and Sugar together until pale and fluffy.
• Beat in the Eggs, and then sift the Flour and fold it into the mix.
• Grease your Bundt tin, and pour in the mix and bake for 30mins or until golden and springy.
• Allow the cake to start to cool in the tin and then turn out went warm but not hot.
• Brush the whole cake with Elderflower Syrup.
• Once completely cool, its time to ice the cake. Sift the Icing Sugar and then slowly beat in the Elderflower syrup with a spoon, until you get a consistency of a thick paste fondant. Don’t add too much or you will end up with a thin icing that won’t stay on the cake.
• Pour the icing, with a spoon, over the cake so that it falls into the groves irregularly.
• Take your Crystallised Berries and Flowers and cover the top of the cake with them.