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Light, moist and full of fresh bright Spring flavours, an elderflower and lemon drizzled sponge filled with delicious elderflower flavoured buttercream and lemon curd is a right Royal treat! Preheat oven 180c/160c fan /Gas 4 . Grease and line either 2 x 20cm or 3 x 15cm cake tins
From Classic Cakes to Holiday favorites and everything in between. Get your copy today! The cake consists of lemon infused cake layers, an elderflower syrup, lemon curd, and an elderflower Swiss meringue buttercream. Maybe I’m living under a rock (likely) but I actually hadn’t heard of elderflower until recently.
Fold in the remaining flour and the ground almonds, then fold in the elderflower cordial. Divide the mixture equally between the three tins and bake for 20–25 minutes until risen and golden. To test that the cakes are cooked, insert a cocktail stick or skewer into the centre; if it comes out clean the cakes are ready.
Preheat oven to 350F. Grease and flour three 8″ cake rounds and line with parchment. In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside. Using a stand mixer fitted with a paddle attachment, cream butter and lemon zest until smooth. Add sugar and beat on med-high until pale and fluffy (approx 3mins).
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