ELDERFLOWER CRUNCH CAKE
Capture the essence of summer in this simple elderflower loaf cake with a crunchy drizzle. This easy bake is great for sharing
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h10m
Yield Cuts into 8-10 slices
Number Of Ingredients 9
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, flour, almonds, baking powder and milk until smooth. Pour into the tin and bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.
- As soon as the cake has come out of the oven, prick it all over with a skewer. Mix together the cordial and extra sugar, then pour all over the cake. Cool in the tin, then carefully lift out to slice.
Nutrition Facts : Calories 463 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.61 milligram of sodium
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