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