What could be more regal than baking your own Elderflower and Lemon Cake to celebrate the Royal Wedding on Saturday? We have collaborated with Knife Fork and Spooner to create the perfect recipe for the occasion. Chef Simon Spooner created the recipe using locally sourced produce, including Alcoholic Elderflower Presse. Mirroring the Royal Cake using real lemons and elderflower, the cake is a beautiful combination of flavours that are indulgent but not too sweet and perfect for any celebration.
Here’s the recipe…
Elderflower and Lemon Cake
Three 6-inch cake tins
A food mixer
For the cake
750g softened salted butter
750g golden caster sugar
Zest of 4 lemons
12 eggs beaten
750g self-raising flour
180ml of Witham Wines Elderflower Presse
For the syrup
The juice of 5 lemons
200ml Witham Wines Elderflower Presse
300g golden caster sugar
For the buttercream
1kg of sifted icing sugar
500g salted butter
Juice of 2 lemons
120ml of Witham Wines Elderflower Presse
Pre-heat your oven to 180c fan
Line your tins with a thin layer of butter and flour
To make the cake
Beat the sugar and butter together in a food mixer until light and fluffy.
Gradually add the eggs and mix until they are fully incorporated.
Fold in the flour and the lemon zest, when the flour is incorporated slowly add the presse and mix gently until you have a smooth cake batter.
Divide the mixture evenly between the tins and cook the cakes for 1 hour.
When finished check the cakes with a skewer and if it comes out clean they are cooked.
Turn out the cakes and cool on a wire rack.
To make the syrup
Add all of the ingredients to a pan and heat until the sugar is completely incorporated.
Brush the cakes 4-5 times with the syrup so that it soaks in but doesn’t settle on top.
Leave the cakes to completely cool then chill in the fridge for 1 hour so that the cakes are firm.
To make the buttercream
Add the icing sugar and butter to a stand mixer and beat together until you have a smooth buttercream.
Then add the lemon juice and presse and combine until completely smooth.
To build the cakes
Slice all 3 cakes in half, pipe the middles with buttercream and then add the top half.
Place a small amount of buttercream on the turntable so that the cakes stick and stack the cakes on top of each other.
Using the palate knife, carefully cover the cake with the buttercream and smooth with your palate knife until you reach the finish you are looking for.
Top with your favourite flowers, my personal favourite would be elderflowers!
Look out for us working with Knife Fork and Spooner in Simon’s pop up restaurants very soon!
To find out more, book tickets or to buy some Alcoholic Elderflower Presse for your own cake, please visit www.witham-wines.com or www.knifeforkandspooner.com