Sunday, 6 March 2016
Lemon and Elderflower Drizzle Cake
Adverts for ideas on how to treat your mother with a thoughtful gift abound in the weeks leading up to the day itself, although I'm not sure how many mothers would be thrilled with a joint of beef, unless a special meal was also cooked for them by the gift-giver!
So, my concession to the date was to chose a cake for the weekend that I particularly wanted to try, rather than thinking about what anyone else might like. I chose to make a lemon cake drizzled after baking with a lemon and elderflower syrup. I took this recipe as a starting point, but made a few changes. I substituted 50g of the flour with 50g ground almonds, used the zest of two lemons, and baked in a tin which was slightly smaller than 20cm, to make a nice deep cake. The cake took a little longer to bake because of this.
I don't like drizzle cakes which are too wet, but the amount of syrup added to this cake was just right. The flavour of elderflower cordial and lemon together was pleasant but I think they cancelled each other out a bit - neither flavour came through really strongly, even though I had increased the amount of lemon zest in the cake. The texture of the cake was very good - moist from the syrup and almonds but still light - and the crunchy topping of granulated sugar was a nice finishing touch. This was a simple, plain cake which would also make a good dessert served with cream or yogurt.