Cake Season in full Bloom: Boozy and fruity elderflower cake

Published May 25, 2013 by The Feminist

DSCN2752
Elderflower cake is a well-known afternoon tea treat this time of the year: It is easy to bake and the refreshing floral taste of the elderflower transports us to the most sunniest places imaginable, even if it is raining cats and dogs outside.

Most elderflower cakes are made with elderflower cordial, a non-alcoholic soft drink that is often used in cocktails. The elderflower in this amazingly fragrant cake, however, is not so innocent. ( Innocence is not really my style 😉 ) I used “RoomeR”, a wonderful artisanal liquor produced in my hometown Ghent. It gives the cake a great depth and an electrifying boozy aftertaste! Oh yes, the RoomeR turns this cake into something truly special!

roomer3

Those who would really like to bake this cake (If you don’t, you are really missing out on something extraordinary, dear readers! ), but don’t live in Belgium and hence can’t find a bottle of RoomeR, I suggest mixing equal amounts of elderflower cordial and rum. Admittedly, it won’t be exactly the same, but at least you will get that boozy kick 😉 .

The topping was made with RoomeR, elderberry jam and decorated with fresh strawberries. Since the elderflower and the elderberry come from the same plant, it feels very therapeutic to bring these two predestined ingredients back together once more.

DSCN2750

Boozy and fruity elderflower cake

Ingredients:

For the sponge:
• 2 eggs
• 55gr soy spread (or butter)
• 190gr caster sugar
• 160gr plain flour
• 2 tsp baking powder
• 50ml milk
• 110 ml RoomeR

For the topping:
• 150gr elderberry jam
• 50ml Roomer
• Fresh strawberries

Method:
1. Preheat the oven to 170°C. Line a 20cm diameter loose-bottomed cake tin with baking parchment.
2. Mix together the butter, flour, sugar and baking powder until it forms a sandy consistency.
3. Mix together the eggs, milk and RoomeR in a jug and gradually pour the liquid into the crumb mixture.
4. Mix thoroughly until the batter is thick and smooth. Pour the batter into the prepared cake tin and bake in the oven for 25 minutes.
5. Put the elderberry jam and the RoomeR in a small sauce pan and heat through to create a glossy and runny spread.
6. Once the cake is removed from the oven, leave to cool for 5 minutes in the tin and then pour over the fruity elderberry spread. Let it sit for half an hour before removing the cake from its tin.
7. Arrange some strawberries on top of the cake.

Advertisements

8 comments on “Cake Season in full Bloom: Boozy and fruity elderflower cake

  • This looks amazing. I love the delicate flavour of elderflower… and the elderberry glaze makes it even more special. Re the liqueur, I think that St. Germain elderflower liqueur is probably a little easier to come by for most people. It’s French but tends to be exported quite widely. We can get it in most Australian bottleshops over here. Not sure if it tastes exactly like the RoomeR but I imagine it’d be pretty close! Thanks for this lovely recipe 🙂 x

  • Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out / Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out / Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out / Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out / Change )

    Connecting to %s

    %d bloggers like this: