Glazed Orange and Elderflower Cake

This glazed orange and elderflower cake uses a particularly orangey version on my elderflower cordial (use 1 lemon and 2 oranges instead of following the usual 3 lemons recipe).

Actually, that orangey elderflower cordial was the inspiration for this moist and luscious cake. The basic cake is based on an Italian recipe and is beautifully filling and simultaneously light. How does it do that?!

If you're looking for something different to do with your elderflower cordial and love cake, why not try this!

Glazed Orange and Elderflower Cake recipe

A wonderful zesty cake with a moist filling and sticky top. The elderflower flavour is subtle but present and gives a summery feel to this substantial sponge.

Serves 12 (slices)

Ingredients

• 335 g flour
• 1 tsp baking powder
• 100 g golden granulated sugar
• 170 g butter
• 185 ml elderflower cordial
• 2 free-range eggs

For the glaze

• 200 ml elderflower cordial (ideally with 1 lemon and 2 oranges, not the other way around)
• 100 g golden granulated sugar
• 1 orange

Preheat the oven to 350°F/180°C/fan 160°C and grease or line a 20 cm diameter cake with a little butter. Sieve the flour and baking powder into a large bowl. Mix in the sugar until blended. Cut the butter into cubes and using your fingertips, or a food processor, combine the mixture until it resembles fine breadcrumbs.

Whisk the eggs and pour into the breadcrumb mixture. Gradually pour the cordial in as well and stir just enough times to bind the mixture. Don't over stir and you may not need to use all the liquid either. Spoon into the cake tin and bake for around 40 minutes. The cake is done when golden and a skewer in the centre comes out clean, and the sponge is coming away from the edges of the tin.

While the cake is baking you can make the glaze.

Slice the orange through the side to create 0.5-1 cm slices. You'll just need 4 slices, but you could use more and cut into smaller pieces. Place in a small pan and cover with the cordial. Bring to the boil then lower to a simmer for 40 minutes - 1 hour. I cut a piece of baking paper and place on top of the water to help keep the moisture and heat in while the orange slices simmer. You could also place a lid partially on.

The slices are ready when the peel is translucent and soft. If the pan is drying up and the slices are still not ready, you may need to add a little more cordial, or 2 parts water to sugar if you've run out of cordial! Ideally there's some syrupy liquid left when the slices are ready, which can be poured over the cake.

The slices in the image are a little under-done, so yours should be more translucent than this. Mine ended up chewier than I wished, but still pleasant.

When the cake is ready, take out of the oven, leave for 10 minutes then remove from the tin on to a cooling rack. Allow the cake to cool completely before heating up the syrup. Prick the top of the cake and pour it evenly over the sponge, followed by placing the orange slices decoratively on the sponge.

Enjoy on its own or with cream or crème fraiche.

Related posts:

Elderflower and Sea Salt Ice Cream Catching the last of the Elderflowers... Apricot and Elderflower Sweet Bread 12 (one dozen) Elderflower recipes