Susan Penny
A picnic would not be complete without cake, and so this yummy creation, decorated with flowers, is great to take on a summer outing. The cake will serve 12, and the fresh taste of lemon curd mixed with elderflower cordial is sure to be a big hit with everyone. It’s important to use Stork in this recipe, as the softness of the margarine will give your cake a great texture and rise. I would love to pass this recipe off as my own, but I actually found it on the Stork website, where there is a wealth of great baking recipes for you to try.
Ingredients
Cake:
175g (6 oz) self raising flour
½ level teaspoon baking powder
175g (6 oz) Stork margarine
175g (6 oz) caster sugar
3 medium eggs
1 tbs elderflower cordial
Finely grated zest of 1 lemon
Syrup:
Juice of 1 lemon
1 tablespoon elderflower cordial
55g (2 oz) caster sugar
Filling:
115g (4 oz) icing sugar
40g (1 ½ oz) Stork
1-2 teaspoons elderflower cordial
3-4 tablespoons lemon curd
55g (2 oz) icing sugar for glace icing
Method:
1. Sift the flour and baking powder into a large mixing bowl, add the remaining cake ingredients and beat with a wooden spoon until smooth.
2. Spoon the mixture into two greased and base lined 20cm cake tins.
3. Bake in a preheated oven at 180°C, 160°C fan oven, Gas 4 for 30-40 minutes or until cooked. Turn out on to a wire tray.
4. Put the lemon juice, elderflower and sugar in a saucepan and heat gently until the sugar has dissolved.
5. Whilst cake is warm, make a few deep holes with a skewer and drizzle the syrup over so that it soaks into the cake.
6. Place the icing sugar, Stork and elderflower in a bowl and mix well until smooth. Split the cakes horizontally in half. Spread the base cake half with 1/3 of the icing and 1/3 lemon curd. Top with the second cake and repeat layers until the icing and curd are used up and finishing with the final layer of cake on top.
Decorate with a thin glace icing made with the icing sugar and a little lemon juice and drizzled over the top of the cake. Finish with edible flowers.
