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Saturday, July 16, 2016

Elderflower cake with crumble

How to make Elderflower cake with crumble recipe - Preparation time: approx. 30 minutes (plus baking time)

Makes 12 slices

For the cake mix:
200 g butter
125 g sugar
pinch of salt
4 eggs
300 g flour
1 tsp baking powder
75 ml elderflower syrup
1 tsp zest of 1 untreated lemon

For the crumble:
100 g flour
75 g butter
75 g almond slivers
75 g sugar
pinch of salt

butter and flour for the baking tin

Pre-heat the oven to 180 °C (Gas Mark 4). Grease a springform (26 cm diameter) with butter and dust with flour. Cream the butter, sugar and salt and then whisk in the eggs singly. Mix the flour with the baking powder and sieve over the egg mixture. Add the elderflower syrup and lemon zest and mix to a smooth texture. Turn into the springform and level the top.

For the crumble, rub in all ingredients and crumble over the cake. Bake on the middle shelf for approx. 45 minutes. Take out, leave for a short time in the form and then carefully turn out and leave to cool completely on a cooling rack.

Elderflower syrup has a delicate flowery aroma and is not only tasty in cakes: add a dash of elderflower syrup to cream desserts or Prosecco for a very delicious flavour.

Elderflower cake with crumble recipe
Elderflower cake with crumble recipe
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