Elderflower, Lemon, and Mascarpone Cake
With a final week of wedding prep in full flow, there was some concern circulating in my family that my Mum's birthday would be forgotten... how wrong they were! I was searching pinterest for inspiration when I came across Cygnet Kitchen's Elderflower, Lemon, and Mascarpone Cake. I knew I was on to a winner...
Just a simple cake with a few twists which went down a storm with the gathered masses!
I'll put her recipe at the bottom, with a few of my tips!
- 220g butter, softened, plus a little extra to grease the pans
- 220g white caster sugar
- zest of 1 unwaxed lemon
- 4 free range eggs (weighing a total of 220g in their shells), lightly beaten
- 220g self raising four, sifted.
- 3-4 tablespoons undiluted elderflower cordial
Lemon & Elderflower Syrup
- freshly squeezed juice of ½ lemon
- 100ml undiluted elderflower cordial
- 2 tablespoons caster sugar (preferably golden but you can use white)
- 500g mascapone
- 200ml double cream
- 3 tablespoons undiluted elderflower cordial
- 250g icing sugar sifted.
- Pre-heat the oven to 180 degrees Celsius
- Beat together all the cake ingredients, (I always cheat and throw them in my magi-mix!) Mix them together until they are blended
- Split the mixture evenly and pour into 2 greased cake tins
- Bake in the oven for around 20/25 mins
- Combine the syrup ingredients in a pan and bring to the boil, allow to simmer until the mixture has reduced in volume, leave to cool
- Once the cakes are cooked, take out and leave to cool for 10 mins
- When cool enough to pick up, carefully slice each cake in half and brush with the lemon and elderflower syrup
- To make the icing, combine all the icing ingredients (again I used my magi-mix) until you have a deliciously smooth but stiff icing
- Once cake is cool, ice and serve!
If you want to add an extra flourish, you can delicately decorate your cake with a few choice flowers - in mine I used a few cheeky freesias!