Gin and Elderflower Cake
Made with our very own Estate Gin and created by our talented Chef Jack, this light and tasty cake is the perfect addition to your Easter celebrations. The subtle flavour of elderflower perfectly complements the botanical notes of our gin, making for a truly delicious treat.
Serves
8-10
Featuring
Priory Farm Estate Gin
Ingredients
For the Cake Batter:
225g margarine
225g caster sugar
200g eggs (approx 4 large)
210g self-raising flour
Zest of 1 lemon
5g sea salt
For the Syrup:
Zest and juice of 1 lemon and 1 lime
50ml Belvoir Elderflower Cordial
40g caster sugar
60ml Priory Farm Estate Gin
For the Icing:
Zest of 1 lemon
Juice of 3 lemons
20g cornflour
500g icing sugar
All ingredients are available to purchase in our Farm Shop
Method
- Preheat the oven to 170˚C fan.
- Beat the margarine and sugar in a bowl until light and fluffy.
- Add the eggs one at a time, adding 1 tbsp of the self raising flour after each egg. Once all eggs have been incorporated, add the remaining self raising flour, the salt and the lemon zest.
- Pour the mix into a loaf tin lined with greaseproof paper.
- Bake in the oven for 50 minutes, or until a skewer comes out clean.
- Whilst the cake is baking, we can make the syrup. Place all the syrup ingredients in a saucepan, bring to a boil and then put aside to cool.
- In a large mixing bowl, mix the lemon juice, lemon zest and cornflour together.
- Slowly sift the icing sugar into the mixing bowl, combining everything together.
- Once the cake has come out of the oven, pour the syrup over the top, ensuring to evenly coat the loaf, then leave to cool.
- Once cool, decorate with a drizzle of icing and garnish with sliced lime.
