Ingredients:
Cake:
220g butter
220g caster sugar
Zest of 1 lemon
4 medium eggs, beaten
3tbsp elderflower cordial
Pinch of salt
Elderflower Syrup:
Juice of 2 lemons
2tbsp elderflower cordial
110g caster sugar
Icing:
500g mascarpone
200ml double cream
2tbsp undiluted elderflower cordial
225g icing sugar
Method:
Pre-heat oven to 180 degrees Celsius
Grease and line two 6” deep cake tins
Beat the butter, sugar and lemon zest together
Gradually mix in the beaten egg
Fold in the flour and salt, then add the elderflower cordial. The mixture should drop off a spoon when lightly tapped. Add an additional tablespoon of cordial if required.
Divide the mixture between the two tins and bake for 45 minutes. Allow to cool before removing from tins.
Once completely cool level out the tops of the cakes with a knife and cut each cake in half.
Mix the ingredients for the elderflower syrup together and brush the mixture onto the cut side of each cake layer.
Mix the ingredients for the icing and spread the mixture onto the top of one cake. Add the next cake on top of this and repeat.
Spread the remaining icing mixture over the sides of the cake and onto the top layer.
Top with fresh flowers for that Royal wedding look!
Products used:
MasterClass Non-Stick 15cm / 6" Deep Cake Tin
MasterClass Smart Space Four Piece Bowl Set
MasterClass Add'n'Weigh Platform Scales
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