Sunday, June 12, 2011

Elderflower Fairy Cakes

There are certain flavours and dishes that represent the seasons for me.  Venison casserole and swede make me shiver at the memory of long winters.  Asparagus and broad beans make me smile at the thought of nature creaking into life as spring emerges.  And the floral scent of elderflower is forever linked in my mind to British summers.  So what better ingredient to choose when I was asked to make cakes for a double celebration - not just my friends' wedding but their send off party as they leave Blighty and head for a new life in Oz?  Elderflower.

In addition to the traditional iced, boozy fruit cake and a blueberry and almond sponge, I whizzed up a couple of batches of these little treats.  Only to find that they got left behind in the mad panic to get aboard the wedding bus!  The best laid plans......

Elderflower Fairy Cakes
(makes 12)

110g salted butter, softened
110g caster sugar
2 medium eggs, beaten
2 tbsp elderflower cordial
80g self raising flour, sifted
1tsp baking powder
50g ground almonds
For the fondant icing:
175g fondant icing sugar
1 tbsp elderflower cordial
2-3 tbsp lemon juice (sieved)
Preheat the oven to gas mark 4/180°C/fan oven 160°C. Line a 12-hole bun tin with paper fairy cake cases and set aside.
Cream the butter with the sugar until fluffy and combined. Beat the eggs with the elderflower cordial.  Beat in the egg, a large spoonful at a time - alternate with a spoon of sieved flour to stop the mixture curdling.  
Sift in the rest of the flour and baking powder and add the ground almonds. Fold in until well combined and the mixture is pretty firm. Divide it between the paper cake cases and bake for 20–25 minutes or until golden, risen and springy to the touch. Cool the cakes on a wire rack.
Sift the icing sugar into a large bowl and stir in the elderflower cordial and lemon juice to make a smooth, thick icing. Spoon the icing over the cakes and spread it to the edges to coat the cakes. Leave to set.
Enjoy with a cup of tea for that quintessential British taste. Or a glass or two of champagne.


Peter Newman-Legros said...

gorgeous colours too; almost thirties art deco. Looking forward to the arrival of our own cupcake on Thursday. XXXX

Recipe Contests said...

Is there anyway I can eat the cupcakes RIGHT out of the oven? Waiting for them to cool is the WORST part. Thanks for the recipe.

Recipe Contests