June 2019: Elderflower Cake. This is such a lovely light cake for summer. I have included the original method of beatingeggs and sugar together first etc but then quite a few years ago I became an advocate for not faffing and just bunging everything in. It’s never failed me, suits my lazy, corner cutting character down to the ground and allows me to feel smug EVERY time I bake a cake!
I hope you too will feel suitably empowered!
First, make the syrup*
Ingredients:
75g caster sugar
75ml water
7-8 heads of Elderflower
Method:
Put the sugar and the water into a saucepan and place on the boiling plate (or medium heat if using a conventional cooker) and stir to dissolve. Bring to the boil then transfer to the simmering plate and simmer for five minutes then take the pan off the heat and add the flowers, stirring to coat them in syrup. Leave them to infuse for a half an hour.
For the compote:
Ingredients:
500g nectarines or peaches, stoned
150g caster sugar
Method:
Gently simmer the fruit with the sugar and a splash of water until the fruit is soft (make sure it doesn’t catch). Then leave to cool before pressing it through a sieve.
For the cake
Ingredients:
6 free range eggs
180g caster sugar
180g plain flour
90g butter, melted *(just place in a bowl at the back of the Aga before making the syrup)
4 tbsps. Home-made Elderflower syrup – or you can use shop-bought cordial
Method
- Whisk the eggs and the sugar together with a mixer until pale and creamy. Sift in half the flour, lightly and then fold in the rest. Trickle in the melted butter until all is included. Be very light handed in everything you do, so as to keep the volume of the mixture intact…or bung it all into a stand mixer and beat the heck out of it! (that’s what I do!)
- Divide between two prepared deep cake tins and bake in the baking oven for approx. 25 mins. Place the grid shelf on the lowest set of runners.
- If using a conventional oven: 180˚C/fan 160˚C/350˚F. Cook for about 25mins. When baked, remove from the oven and leave to cool.
- Drizzle each sponge with Elderflower syrup (about 2 tablespoons).
To assemble:
- Whisk 100ml of double cream and 4 tbsp. Elderflower syrup together until stiff. Spread the compote and then the cream over one layer of the sponge. Place the other on top and dust with icing sugar or cover with more cream. Decorate with springs of Elderflower blossom.
- If you are new to AGA cooking and wish to gain some knowledge and confidence please call 01544 350382 for details of our one to one cooking demonstrations in your own home