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.

Small farm shop of the Year 2020

It's official! We have been awarded Small Farm Shop of the Year at the FRA Awards! Thank you to all of our wonderful customers for your continued support!