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Centrepiece Cakes

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!

Elderflower Cake

Ingredients

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

Method

  1. Mix the butter, sugar and eggs until smooth.
  2. Add the poppy seeds and lemon zest, mix together.
  3. Bake for 30 minutes at 160°C/325°F/Gas Mark 3.
  4. For the icing, cream the butter, add icing sugar and cordial. Whip until smooth.
  5. For a mixed colour effect, paint the inside of the piping bag with food colouring.
  6. Pipe onto the sponge once cooled to your chosen design.
Everything you need is in the shop. Our butchers, bakery and deli counters are open seven days - and in season you can pick the fruit for this yourself out on the farm.
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