Elderflower Sponge with lavender raspberry cream, crystallized rose petals

Elderflower Spongecake

  • 225g soft butter
  • 225g castor sugar
  • 4 eggs
  • 225g self raising flour
  • 3 tablespoons elderflower cordial
  • 1 teaspoon vanilla extract

Set oven to 180oc.

Grease and line two 7 inch cake tins with parchment paper.

Beat the sugar and butter until pale and fluffy.

Beat in the eggs and vanilla a little at a time.

Fold in the flour and cordial.

Divide between the tins and smooth off.

Bake for about 20 minutes or until an inserted skewer comes out clean.

Remove from tin, peel off parchment paper and cool on a wire rack.

Lavender Sugar

  • 6 stems lavender
  • 250g castor sugar

Dry the lavender by hanging up side down in a dry place.

Remove the flowers and mix with the sugar. Place in a kilner jar and store.

Raspberry Lavender Cream

  • 200g frozen raspberries
  • 100g castor sugar
  • 2 teaspoons lavender sugar ( or add a teaspoon of dried lavender flowers)

Place in a pan and simmer until thick and syrupy.

Press through a sieve.

  • 250g mascarpone
  • 250ml double cream
  • 1 tablespoon icing sugar

Fold the raspberry mixture into the mascarpone.

Whisk in the cream and icing sugar to thick peaks.

Crystallized rose petals

  • rosepetals ( or you could use mint leaves, violets, nastursiums, angelica or sweet geranium leaves)
  • egg white, lightly whisked
  • castor sugar

Line a tray with parchment paper.

Brush each petal with egg white, completely and toss in the sugar.

Place on the tray.

Leave in a warm place, like an airing cupboard to dry overnight.

Petals can then be stored in an airtight container.

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