Rachel Allen adds elderflowers to her recipes for filet cakes, cordial, poached apricots and panna cotta to create a summer feel.

Mix things up by infusing this crunchy, tangy flavor into your cake, drink and dessert recipes for a real taste of summer.

The cake below is a summer version of a classic. It stays wonderfully fresh thanks to the generous drizzle of elderflower syrup while still warm in the tin.

“A little later than usual, the elderberries are now growing their pretty white flowers which are the delight of so many recipes.” Photo: Tony Gavin

Lemon and elderflower cake

For 8 people

For the cake, you will need:

  • 175g butter
  • 175 g of powdered sugar
  • Finely grated zest of 1 lemon
  • 3 eggs
  • 225 g self-rising flour
  • ½ teaspoon baking powder
  • 2 tablespoons elderflower syrup
  • 1 tablespoon of milk

For drizzle, you will need:

For the elderflower icing, you will need:

  • 150g of icing sugar
  • 1 to 3 tablespoons of elderflower syrup

Ingredients for lemon and elderflower cake. Photo: Tony Gavin

1 Preheat the oven to 170°C (150°C), 325°F, gas 3. Line a regular 900g/2lb loaf tin with baking paper, see tip below.

​2 Cut the butter into pieces and place it in a bowl. Cream the butter well, I normally use an electric hand mixer. Add the caster sugar and finely grated lemon zest and cream again until very soft and light.

​3 Crack the eggs into a separate bowl and whisk together, then slowly pour into the butter and sugar mixture while beating all the time.

​4 Sift the self-rising flour with the baking powder and mix it with the cake batter, as well as the 2 tablespoons of elderflower syrup and the milk.

5 Pour the mixture into the lined loaf pan and bake in the preheated oven for 45-50 minutes, until golden brown. A toothpick inserted in the center should come out clean when the cake is baked.

​6 Once the cake is cooked, remove it from the oven and drizzle with 75ml of elderflower syrup while the cake is still in the lined tin. Let the cake sit for 5 minutes, then remove it from the pan and invert the cake onto a plate or serving board, discarding the parchment paper. Let cool.

​7 Once the cake has cooled, prepare the elderflower frosting. Sift the icing sugar into a bowl and first add just 1 tablespoon of elderflower syrup. Stir to combine, then add another half tablespoon and mix again. Continue mixing the cordial in very small increments until you have a glaze that is a thick, drizzly consistency. The amount you need will depend on the elderflower cordial you use, some are thicker than others. If the icing suddenly becomes too thin due to too much syrup, then all you need is a little more icing sugar.

​8 When the frosting is ready, pour it over the top of the inverted cake so that it runs down the sides.

​9 Decorate, if you wish, with some edible flowers. Cut into slices to serve.

TOP COUNCIL Ready-to-use parchment paper loaf pans are very practical for baking. Available online and in many kitchen stores.

“Add a few elderflowers to a jug of cold water for a superb refreshing quencher. Place in the fridge for a few hours to infuse.” Photo: Tony Gavin

Elderflower cordial

With their fresh, verdant, almost pear-like flavor, elderflowers make a delicious cordial when added to everything from sparkling water to gin and tonic. Here’s a recipe for the cordial, below, which contains no citric acid preservatives and will therefore only keep in the refrigerator for about six weeks. Put it in the freezer if you want to keep it longer. Elderflower syrup, whether you make it yourself or buy it as an ingredient, is definitely worth consuming in the summer.

Makes 1 liter

You will need:

  • 15 large elderflower heads
  • 450 g caster or caster sugar
  • 900 ml of water
  • 2 lemons
  • 1 orange

​1 Check the elderflower flower heads for insects, wash them briefly in cold water and set aside.

​2 Place the caster sugar or granulated sugar, whichever you are using, in a saucepan and add the water. Place over medium heat and while the mixture heats, stir to dissolve the sugar. Once the sugar has dissolved, boil it for a minute, then remove from the heat and set aside. Let cool until just lukewarm.

​3 Using a vegetable peeler, remove the zest from the lemons and orange into strips and add them to the warm syrup. Cut the lemons and orange into slices and add them to the syrup, along with the elderflower tops.

​4 Mix well, cover and let sit for 24-48 hours to allow the flavor to infuse, then strain into bottles.

RACHEL RECOMMENDS Add a few elderflowers to a carafe of cold water for a superb thirst-quenching and refreshing drink. Place in the refrigerator for a few hours to infuse.

Poached apricots with elderflower

I love poached fruit with elderflower. This apricot compote couldn’t be more summery. Peaches, nectarines and gooseberries also like the addition of elderflower when poached in sugar syrup, whether you use fresh flowers or cordial. Serve with ice cream or whipped cream, or even better, the yogurt and elderberry creams below,

For 4 to 6 people

You will need:

  • 225 ml of water
  • 225 g caster or crystallized sugar
  • 5 heads of elderflowers or 3 tablespoons of elderflower syrup
  • 500 g whole or halved and pitted apricots

1 Put the water and the caster or caster sugar, depending on which you are using, in a saucepan. If you are using fresh elderflowers, it is best to tie them in a small piece of muslin, but if you don’t have muslin, simply pick the flowers once the apricots have been poached. Place the fresh elderflowers in the saucepan.

2 Place the saucepan over medium heat and stir the sugar to dissolve it in the water. Once dissolved, add the whole or halved and pitted apricots to the syrup and bring to a boil over high heat. Continue to boil for 8 to 10 minutes, until the apricots are completely tender but not falling apart.

​3 Remove from heat and let cool. If using elderflower syrup rather than fresh elderflowers, add it once the poached apricots are almost cooled.

​4 Serve in a bowl with ice cream or whipped cream.

Yogurt cream and elderflower

These delicious little yogurt and elderflower creams are a lovely light version of a classic panna cotta. A perfect way to end a meal this time of year.

For 6 persons

You will need:

  • 160 ml of milk
  • 130 ml of cream
  • 125 g of powdered sugar
  • 2 leaves of gelatin
  • 250 ml of natural yogurt
  • 3 tablespoons elderflower syrup

​1 Place the milk, cream and caster sugar in a saucepan over medium-low heat. Stir until the sugar is dissolved and the mixture is hot, then remove from the heat and cover with a lid.

​2 Place the gelatin leaves in a bowl of cold water for 4 minutes, to soften, then add them to the warm milk mixture, warming the milk mixture slightly if it has cooled.

​3 Mix the yogurt and elderflower syrup in a bowl, then whisk in the hot milk mixture until well combined.

​4 Transfer to a bowl or individual glasses and place in the refrigerator to set. This should take around 3 hours.

​5 Serve with summer berries and a little lightly whipped cream.

Add a Comment

Your email address will not be published. Required fields are marked *