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Easter lemon and elderflower almond cake
- Anna Glover
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Serves 12
Easy
Prep: 20 mins
Cook: 30 mins
plus cooling
A star rating of 5 out of 5.14 ratingsRate
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Serve up a pretty, seasonal bake this Easter with elderflower cordial soaked almond sponges, creamy lemon curd filling and edible flowers to decorate
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Try this recipe for an Easter lemon and elderflower almond cake, then make our elderflower ice cream, elderflower and kiwi pavlova, olive oil cake and almond cake. Next, discover more cake recipes such as Easter cheesecake and floral recipes.
Easter lemon and elderflower almond cake
Ingredients
Nutrition
SPONGES
-
225g unsalted butter
softened, plus extra for the tins
-
225g golden caster sugar
-
4 eggs
-
175g self-raising flour
-
1 tsp baking powder
-
50g ground almonds
-
50g natural yogurt
-
2 tbsp elderflower cordial
-
1 lemon
zested, plus 1 tbsp juice
CREAM
- 200ml double cream
- 1 tbsp icing sugar
- 4 tbsp elderflower cordial
- 3 tbsp lemon curd
ICING
- 250g icing sugar
- few drops of pink or orange food colouring
- squeeze of lemon juice
TO DECORATE
- edible flowers, candied lemon peel or sugared almonds
Nutrition: per slice
- kcal507
- fat28.7g
- saturates16.1g
- carbs56.6g
- sugars44.9g
- fibre0.7g
- protein5.4g
- salt0.3g
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Method
-
step 1
Heat the oven to 180C/fan 160C/gas 4. Butter and line the bases of two 20cm sandwich tins with baking paper.
-
step 2
First, make the sponges. Beat the sugar and butter for a few minutes until pale and fluffy. Add the eggs, one at a time, then fold in the flour, baking powder, ground almonds, yogurt, elderflower cordial and lemon zest. Divide between the cake tins and bake for 25-30 mins or until golden, risen and the cakes spring back when pressed. Transfer to a wire rack to cool completely.
-
step 3
Once the sponges are cool, make the cream. Whip the cream, sugar and half the cordial together until you get soft peaks. Turn the sponges upside-down. Mix the rest of the cordial with 1 tbsp of lemon juice, then use to brush over the bases of the sponges.
-
step 4
Put one sponge, upside-down, on a plate or cake stand. Smooth over the lemon curd to make a thin layer. Dollop over the elderflower cream and smooth out to the edges. Put the other sponge on top, the right way up.
-
step 5
Mix the icing ingredients together with 1-2 tbsp of water until you get a thick, pastel-coloured icing. Spoon over the top of the cake and tease some of the icing to neatly drip down the sides. Scatter over the flowers, candied peel or sugared almonds to decorate.
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Authors
Anna GloverSenior food editor
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