As a result, I’ve been researching on what other ways I can use elderflower syrup. In my readings, I was rather surprised that I can make a cake with it. The cake recipe that inspired me was for 16 servings. While this was a good baking project, I decided that something smaller, and maybe healthier, would be more appropriate.
I searched a bit more. With some tweaks, here's what I have. Let me know what you think.
Inspired by Lemon ElderFlower Cake from Liv For Cake
Based on Elderflower Lemon Cake from The Kitchn
For the cake
- 1 cup rice flour
- 1/2 cup oats flour
- 2/3 cup of granulated sugar
- 2/3 cup low-fat Greek yogurt (I use 2%, will use 1 cup next time)
- 2 large eggs
- 1/2 cup butter
- 1 1/2 tsp lemon zest
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup of elderflower syrup
- 1 TBSP of lemon juice (about 1/2 lemon)
- 1/2 cup yogurt
- 1 TBSP elderflower cordial or liqueur
- 1 TBSP granulated sugar (if using liqueur)
For the Lemon Cake
- Preheat oven to 350F. Grease and flour 9" x 9" baking pan and line with parchment.
- In a medium bowl, whisk flours, baking powder, and salt until well combined. Set aside.
- Cream butter and lemon zest until smooth. Add sugar and beat on med-high until pale and fluffy (approx 3 mins).
- Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture with milk & lemon juice, beginning and ending with flour. Fully incorporating after each addition.
- Spread batter evenly in the pan and smooth the tops.
- Bake for approx. 50 minutes or until a toothpick comes out clean.
- Place cakes on wire rack to cool for 10 minutes then turn out onto wire rack to cool completely
- While the cake cools slightly, combine elderflower cordial or liqueur and lemon juice.
- After 10 minutes of cooling, prick the still-warm cake all over with a skewer. Drizzle the elderflower and lemon syrup over the cake so that it seeps into the holes.
For the yogurt topping
- Combine Greek yogurt and elderflower syrup. Beat until incorporated.
- When cake is cool and lemon-elderflower mixture is all soaked in, slice the cake and top with a dollop of the elderflower yogurt.