Strawberry shortcake
Encapsulate British summertime with these cute little shortcakes, perfect piled high with clotted cream and jam
Elderflower crunch cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Cuts into 8-10 slices
Skip to ingredients
For the loaf cake base
- 175g softened butterplus extra for greasing
- 175g golden caster sugar
- 3 eggs
- 140g self-raising flour
- 85g ground almonds
- ½ tsp baking powder
- 100ml milk
For the elderflower drizzle
- 4 tbsp elderflower cordial
- 4 tbsp white or golden granulated sugar
Nutrition: per serving
- kcal463
- fat27g
- saturates13g
- carbs50g
- sugars37g
- fibre1g
- protein7g
- salt0.61glow
Method
step 1
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.
step 2
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.
