Elderflower and Almond Drizzle Loaf Cake

Wednesday 10 April at 9:36am

Tasha Stones' Elderflower and Almond Drizzle Loaf Cake

Serves 8

Hands on prep time: 30 mins

Bake time: 45 mins

Ingredients:

For the sponge:

170g golden caster sugar

Zest of 1 unwaxed lemon

170g unsalted butter, room temperature

3 large eggs

80g ground almonds

100g gluten-free self raising flour

2 tbsp elderflower cordial

For the drizzle:

100ml elderflower cordial

30-50g golden caster sugar

Method:

Preheat oven to 160C (fan) or 170C (convection) and grease and line a large loaf tin (c. 14x24cm).
Rub sugar and lemon zest together with your fingertips until fragrant and the sugar is moist with the oil released from the lemon zest. If you have a stand mixer, you can use the paddle attachment on low speed to do this.
Beat the butter with the lemon sugar until light and creamy.
Beat in eggs gradually until fully incorporated.
Sift in half the ground almonds and half the gluten free flour and fold in gently until almost incorporated.
Add in the elderflower cordial and follow with the rest of the ground almonds and gluten free flour. Fold until incorporated.
Spoon mixture into loaf tin and gently spread evenly.
Bake for 45 minutes or until a skewer comes out clean.
Leave loaf in the tin. While it is hot, use a skewer to prick holes all over.
Spoon caster sugar evenly over to cover and spoon the elderflower cordial all over and let it soak in.
Leave to cool before removing from the tin and serving.