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.
For the cake
230g Caster Sugar
230g Self Raising Flour
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)
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.