Sunday, 31 July 2011

Lemon, Almond and Elderflower Cake

I've decided that I'm jinxed when I try any cake which includes a "whisk until pale and thick" step. I thought this one might be different because the eggs and sugar were whisked over simmering water, but once again the cake sank (or didn't rise properly) in the centre. The flavour was very good, and the texture was light and moist, and above all, even, throughout the whole cake, so it wasn't a case of underbaking and a soggy centre.

I chose this recipe from Good to Know, but replaced the Amaretto liqueur with elderflower cordial. Instead of putting flaked almonds on top before baking, I left the cake plain, then brushed with another 2 tablespoons of elderflower cordial, and sprinkled lightly with demerara sugar as soon as it was removed from the oven.

The only problem with the recipe was that the cake was still very wobbly in the centre at the end of the cooking time. It needed another 10 minutes baking after the suggested 25 minutes, but was already quite dark, so needed covering with a piece of foil.

The elderflower flavour wasn't really noticeable in the finished cake, but I didn't want to add alcohol, or increase the almond flavour, in this cake.

11 comments:

Bakers are born, not made. said...

Yummy!

Foodycat said...

It's a very good looking cake! I wouldn't count that as sinking in the middle though, I would call that a classic teacake profile!

Suelle said...

Thanks, Foodycat - I'll try to remember that!

Baking Addict said...

Looks good to me! Elderflower is an interesting addition, shame you can't really taste it. I'd love a slice though :)

Suelle said...

Baking Addict - I think I should have replaced the lemon juice with elderflower cordial too - that would be another 3 tablespoons. Just the zest of the lemons would be enough lemon flavour.

Chele said...

Well, whether the cake sunk in the middle or not it looks like a perfect slice to me and I love the flavour combo, I have such a soft spot for anything with elderflower in it these days ;0)

Anne said...

I normally avoid recipes that require anything to be done over hot water, mainly as I have only plastic mixing bowls, though your cake does look rather lovely, and not too sunken at all, delicious in fact!

snowy said...

I love the flavour combinations. It looka good to me, Suelle.

C said...

It sounds like a good flavour combination, but so difficult to judge when enough elderflower will come through.

It doesn't look sunken, and the texture looks great. I know what you mean about feeling jinxed with certain techniques - mine is anything that involves separating egg white and whisking them separately - I get a great rise, immediately followed by a dramatic collapse!

celia said...

Suelle, the texture still looks lovely and light, even though it sank! And I love how pretty all the crystallised sugar on top looks.. :)

Choclette said...

It's really hard to get flavourings just right. I'm always worried about overpowering a cake, so tend to err on the side of caution and then regret it later! Sunken or not, it looks lovely.