Tipsy’s Delummy Elderflower and Lemon Royal Wedding Cake
There’s nothing quite like a good reason to celebrate, and the wonderful Royal Wedding of Harry and Megan is a great opportunity to crack open the bubbles, eat some delicious cake, and toast the happy couple. Huge congratulations to them, yay! So exciting!
Now, there’s been a lot of talk about the unusual and non traditional cake choice of elderflower and lemon, and it sounded so super delummy that we decided to contact our sources *tee hee* and got together a recipe, that I’m happy to say was totally yummables, (although I may need to make it all again and eat it all again – just for verification purposes you understand). So, here’s what you need to recreate your own.
Ingredients
- 220g soften unsalted butter
- 220g golden caster sugar
- zest of 1 unwaxed lemon
- 3 medium free range eggs
- a pinch of salt
- 220g self raising flour
- 100 ml undiluted elderflower cordial
- the juice from 1/2 the lemon
- some icing sugar to taste (we put in about 2 – 3 tablespoons)
- 100 g butter
- as much icing sugar as you think makes a good buttery cream (we used a couple of spoons)
- 2 baking lined tins (18 cms)
- a cutter
- edible flowers, or rose petals, or cake decorations to decorate
Method
- Lightly beat the eggs and add a pinch of salt
- In another bowl, cream the butter and sugar together, then beat in the egg, but only a little at a time – it doesn’t look very nice at this stage, and you and your paws are in danger of getting sticky, and your whiskers covered in sugar, so be careful unless you are willing to have a bushabath.
- Add in the flour (sorry, cats don’t sift) a little at a time and the mix will come together.
- Then, add in 3 tablespoons of elderflower cordial / lemon juice.
- Divide the mixture between the two tins – we were a little worried here, because the mix didn’t come up very high, but it’s OK.
- Bake in the oven at 180°C/fan 160°C/Gas Mark 4 for 45 mins (but our oven has a mind of its own, so we put it in at GM 5 for 55 mins)
- When it’s done, bring it out carefully (don’t burn your paws), and check that it’s baked by putting in a knife or skewer and it should come out clean. They should have risen and be nice and golden and smell yummy.
- Leave the cakes to rest
- You can make the buttery cream when it’s baking and resting by mixing the butter, icing sugar, and a few more spoons of the cordial together (we’d added sugar to the the cordial already), so didn’t add too much more to the mixture. We do have a sweet tooth, but the flavours should be delicate.
- Once the cake is cooling but still warm, slice them in half horizontally, so you get four layers in total.
- Spoon over the rest of the cordial mix, so it’s all nice and moist and leave for a bit.
- Then take one layer, add the butter cream mix to the top, put over a second layer, and repeat. We stopped at three.
- Then we decorated the top with more butter cream and some pretty cake decorations.
- With the remaining fourth layer, we cut them into four little cakes, and decorated them, and they looked and tasted yummy too.
- Get your friends over, break out the bubbles, and tuck in!
We hope you like our recipe, do let us know if you try it. Now, please join us in three cheers for the happy couple, hip hip, hooray! And happy ever afters to Harry and Megan filled with lots of delish cake – thanks for this yummy cake tip. It’s delummy!