The smell of elderflowers in the woods where I walk my dog was so inviting, it was late afternoon and the sun was hazy it was such a beautiful end to the day.
I picked a bag full of them (from high up and not dog level as if you have a dog you will know how they like to pee on every thing lol) and made this drizzle cake. I had watched a cooking program the day before and they showed a lemon drizzle cake and it stuck In my mind so i made this one. I tried to cut down on the amount of extra sugar in the filling and syrup by using honey so there Is only sugar in the cake its self
I made my normal fatless sponge as i love how light and airy it is with out butter then brushed on a soaking syrup and served it with honey sweetened greek yogurt and dougnut peaches.
150g plain flour
Preheat the oven to 180c 350f grease and line two 9 inch round cake tins Whip the eggs and sugar until thick and airy
Fold in the flour with a spatula then pour into the tins and bake for about 30 minutes
To make syrup
2 tbsp runny honey
Heads of two elderflowers or 2 tbsp elderflower cordial
Juice of half a lemon
1/4 cup of water
Place all ingredients into a pan and simmer until it reduces theb pour through seive to remove flowers.
Brush onto cake let soak in.
Peel and slice 4 peaches
Add 3 tbsp honey to 300ml greek yogurt then spoon onto cake and arrange the slice peaches ontop and add the second sponge dust with icing sugar
linking up at