Elderflower Cake

Elderflower, lemon & poppy seed sponge with butter cream Icing.This cake will let you practise your piping skills, as you turn a simple sponge into an eye catching centre piece which tastes as good as it looks!


For the sponge:

  • 300 g butter
  • 300 g sugar
  • 6 free range eggs
  • 300 g self-raising flour
  • 6 tbsp poppy seeds
  • lemon zest
  • elderflower cordial to taste

For the icing:

  • 160 g butter
  • 50 g icing sugar
  • elderflower cordial to taste
  • food colouring - natural


  • Mix the butter, sugar and eggs until smooth.
  • Add the poppy seeds and lemon zest, mix together.
  • Bake for 30 minutes at 160°C/325°F/Gas Mark 3.
  • For the icing, cream the butter, add icing sugar and cordial. Whip until smooth.
  • For a mixed colour effect, paint the inside of the piping bag with food colouring.
  • Pipe onto the sponge once cooled to your chosen design.