This is a cake I can really only make when I'm in the UK and have access to elderflower cordial, but I'm wondering if I can try it with umeshu, or plum wine in English, when we return to Japan in the summer. Anyhoo, I'm writing up the recipe now, which comes via the inimitable Nigella Lawson, so that I'll have easy access to it later if I want to branch out with the liquid flavors.
You'll need:
- 175 g dairy-free butter
- 150 g sugar
- 100 g rice flour or other gluten-free flour
- 75 g ground almonds
- 50 g plain dairy-free yogurt at room temp
- Pinch of salt
- 1.5 teaspoons baking powder
- 3 large eggs at room temp
- 1 large lemon, zest and juice separated
- 30 ml elderflower cordial
- 45 ml fresh lemon juice from the above large lemon
- 100 ml elderflower cordial
Do this:
Grease a baking pan, about 1.5 L capacity.
Preheat your oven to 160 C or 350 F.
Add your butter, sugar, flour, ground almonds, yogurt, salt, baking powder, eggs, and lemon zest to a food processor. As it's whizzing up, drizzle in the 30 ml elderflower cordial.
Bake that at 160 for 20 minutes, then cover with foil and bake for 5 or 10 more.
Make a drizzle with the lemon juice and 100 ml elderflower cordial. When the cake is done, take it out and poke it all about with a toothpick, then pour on the lemon juice/elderflower concoction.
Scoop out and eat with a dollop of plain yogurt.
It's deliciously tart and sweet and floral. Try it.
