I have always, and will always be a drizzle cake fiend. Obvs I love all cakes, but there is just something V special about the humble drizzle.
I couldn’t quite put my finger on why, but then I realised. The level of moist is sheer perfection. I realise the word ‘moist’ makes many people shudder… but in baking terms, moist is the ultimate goal. Wanna say moist again? Moist. Moist cakes make the world go round.
ANYWAY, Moving on…
I have been burning the candle at both ends recently. ALL I needed was an evening at home in ma PJ’s with a cuppa T, good tunes and a spot of baking. In reality I ended up falling asleep in front of Love Island, but I woke up early the next morning and shimmied into the kitchen to get my bake on for Matt’s Mumma’s birthday cake. Drizzle cakes are better baked and devoured on the same day anyway.
As my creation was baked, iced and popped in the car in a bit of a flurry, I thought I would bake another to share with you. UGH I wish we could sit and have a slab of cake, mug of tea and chinwag right now, why hasn’t technology caught up yet ay?
Oh, bebeh. Cake swimming in a pool of elderflower icing is so, so fine.
Fun fact: I had no idea elderflower grew ERRYWHERE in London. It is wild, so if you are baking using elderflower, nip down to the park and pinch a few stems. It is usually about from May till early July – keep ya eyes peeled! Who knew foraging in London was a thing, ey?
I made this cake with regular flour, as I have completely ran out of my ground almond stash. BUT I have included a gluten free version, which I reckon will taste damn fine (and even more moist). Oooft.
For one loaf of love, you will need the following…
175g unsalted butter (room temp – stick it out on the side the night before)
175g caster sugar
2 large free range eggs
zest of 1 lemon (or 2 little ones)
175g self raising flour
GF OPTION: 90g gluten free self raising flour, 85g ground almonds
Pinch of salt
4 tbsp milk
Loaf tin buttered and lined
Juice of 1 lemon
1/4 cup elderflower cordial
1 tbsp water
100g icing sugar
Washed your mits and got your huuur out the way? Exxxcellent, let’s bake.
Preheat your oven to 180 C / gas mark 4. Prep your loaf tin and pop to one side.
Cream together your butter and sugar, whisk then gradually add the eggs. Grate in the lemon zest, gently fold in the flower, salt and add the milk. Gently mix until you have a smooth, sexy lookin’ batter. Pour into the tin and get that baby cookin’! I set my timer for 45 mins, but the cake always needs an extra 10 mins or so. There is no rush.
Get the kettle goin’ and put your feet up.
Once your bake is ready, mix up your drizzle. Grab a skewer and make lil holes aaaaaall over the cake, right down to the bottom. Soggy bottoms ain’t a thing when it comes to drizzle. Pour over the dizzle, watch the goodness soak in, then leave the cake to cool completely.
When the cake is nice ‘n’ chilled, it’s time for the glaze. Sieve your icing sugar (ain’t nobody got time for lumps) into a small bowl, and add your elderflower cordial a teaspoon at a time until you have a thick, beaut glaze.
Pour generously over the cake, then decorate with a lil bit of lemon, and some elderflowers… I picked ’em off before eating though!
Cut a few slices, make a fresh pot of tea and treat your loved one(s).
It also makes a V good breakfast on the go hehe >:)
What do ya think? Is drizzle cake your thing? (if it isn’t, I’m not sure we can be friends anymore :/)