115g Caster Sugar
115g Self Raising Flour
⅓ cup of Elderflower Syrup
10 tbsp Icing Sugar
½ Cup of Elderflower Syrup
1 Egg White
1 Cup of Granulated Sugar
A selection of Fruit (Gooseberries, Redcurrants, Blueberries)
A selection of edible Flowers (Lavender, Elderflowers and Rose Petals)
First make the decorations
See full the full recipe for more tips.
- Take the egg white and use a fork to loosen it (don’t create any bubbles doing this).
- Take you chosen flower or berry with tweezers and using a small brush cover the whole thing lightly with egg white and then pour the sugar over the top with a spoon. Completely coat and then leave on a sheet to dry.
- They will take at least an hour to dry.
Bake the cake
- Preheat the oven to 180°C.
- Cream the Butter and Sugar together until pale and fluffy.
- Beat in the Eggs, and then sift the Flour and fold it into the mix.
- Grease your bundt tin, I did this with a good layer of soft Butter brushed on.
- Pour in the mix and bake for 20-30mins or until golden and springy.
- Allow the cake to start to cool in the tin and then turn out went warm but not hot. If necessary loosen the cake with a little knife before hand.
- Brush the whole cake with Elderflower Syrup.
Make it pretty
- Sift the Icing Sugar and then slowly beat in the Elderflower syrup with a spoon, until you get a consistency of a thick paste fondant. Don’t add too much or you will end up with a thin icing that won’t stay on the cake.
- Pour the icing, with a spoon, over the cake so that it falls into the groves irregularly.
- Take your Crystallised Berries and Flowers and cover the top of the cake with them.