brand

Are you already a member? Click here to login

Register at Homemaker for your free download!


Please click here to read the terms and condition

Having trouble? email webmaster@homemakermagazine.co.uk

We have sent you a confirmation email, please confirm it.

projects

Tags:
baking, belvoir, cake, elderflower, ian cumming, recipe,

Recipe: Elderflower Iced Cake

To celebrate the short, six week elderflower harvest, during which Belvoir encourages the local community to help them forage for the flowers they need, Belvoir has collaborated with Great British Bake Off finalist, Ian Cumming. Ian is known for his passion for using natural ingredients that he has either grown or foraged for.  Belvoir’s drinks are handmade using all-natural ingredients with no artificial additives, preservatives or sweeteners and so Ian’s approach to his ingredients makes him the perfect culinary partner to demonstrate the versatility of Belvoir’s Elderflower Cordial, their very own summer nectar. Take a look at his elderflower iced cake…

  • Recipe: Elderflower Iced Cake
    To Make Two-layered 20cm Cake, You'll Need:
      • 220g unsalted butter (room temp)
      • 140g light muscovado sugar
      • 140g honey
      • ½ tsp of salt
      • 4 large eggs
      • 280g self-raising flour
      • 2 tsp baking powder
      • 3 balls stem ginger
      • 3 tbsp milk
      • 2 tbsp Belvoir Elderflower Cordial.
    Icing:
      • 100g double cream
      • 200g mascarpone cheese
      • 50g Belvoir Elderflower Cordial
      • 100g icing sugar
      1. Grease and line two x 8 inch (20cm) cake tins.
      2. Preheat the oven to 180C.
      3. Finely chop the stem ginger.
      4. Using an electric mixer beat the butter, sugar, salt and honey for a few minutes until light and fluffy.
      5. One by one beat in the eggs making sure each is well and truly mixed in before adding the next.
      6. Sift in the flour and baking powder and carefully fold in.
      7. Carefully fold in the stem ginger.
      8. Finally fold in milk.
      9. Split between the two tins and bake for approx 25 minutes or until a knife comes out cleanly from the middle.
      10. Allow to cool for about 10 minutes before turning out from tins and placing on cooling rack.
      11. Pour 1tbsp of cordial over the top of each cake.
      12. Meanwhile put the double cream in a mixing bowl and whisk until just starting to thicken. Add remaining icing ingredients and very briefly beat until combined – be careful not to overbeat.
      13. Place one of the cakes on the plate on which it is going to be served.
      14. Put approx a quarter of the icing in a freezer bag or in icing bag. Snip off corner and then pipe 1 to 2 cm circles all around the edge of the bottom cake. Pipe the rest inside the circles and then use up to another quarter of the icing to cover the rest of the cake.
      15. Gently place other sponge on top. Spread remaining icing over top. Pipe rosettes around edge if you have the necessary piping bags / nozzles.
     
     
    Recipe: Elderflower Iced Cake

    To celebrate the short, six week elderflower harvest, during which Belvoir encourages the local community to help them forage for the flowers they need, Belvoir has collaborated with Great British Bake Off finalist, Ian Cumming. Ian is known for his passion for using natural ingredients that he has either grown or foraged for.  Belvoir’s drinks are handmade using all-natural ingredients with no artificial additives, preservatives or sweeteners and so Ian’s approach to his ingredients makes him the perfect culinary partner to demonstrate the versatility of Belvoir’s Elderflower Cordial, their very own summer nectar. Take a look at his elderflower iced cake…

    To Make Two-layered 20cm Cake, You'll Need:
      • 220g unsalted butter (room temp)
      • 140g light muscovado sugar
      • 140g honey
      • ½ tsp of salt
      • 4 large eggs
      • 280g self-raising flour
      • 2 tsp baking powder
      • 3 balls stem ginger
      • 3 tbsp milk
      • 2 tbsp Belvoir Elderflower Cordial.
    Icing:
      • 100g double cream
      • 200g mascarpone cheese
      • 50g Belvoir Elderflower Cordial
      • 100g icing sugar
      1. Grease and line two x 8 inch (20cm) cake tins.
      2. Preheat the oven to 180C.
      3. Finely chop the stem ginger.
      4. Using an electric mixer beat the butter, sugar, salt and honey for a few minutes until light and fluffy.
      5. One by one beat in the eggs making sure each is well and truly mixed in before adding the next.
      6. Sift in the flour and baking powder and carefully fold in.
      7. Carefully fold in the stem ginger.
      8. Finally fold in milk.
      9. Split between the two tins and bake for approx 25 minutes or until a knife comes out cleanly from the middle.
      10. Allow to cool for about 10 minutes before turning out from tins and placing on cooling rack.
      11. Pour 1tbsp of cordial over the top of each cake.
      12. Meanwhile put the double cream in a mixing bowl and whisk until just starting to thicken. Add remaining icing ingredients and very briefly beat until combined – be careful not to overbeat.
      13. Place one of the cakes on the plate on which it is going to be served.
      14. Put approx a quarter of the icing in a freezer bag or in icing bag. Snip off corner and then pipe 1 to 2 cm circles all around the edge of the bottom cake. Pipe the rest inside the circles and then use up to another quarter of the icing to cover the rest of the cake.
      15. Gently place other sponge on top. Spread remaining icing over top. Pipe rosettes around edge if you have the necessary piping bags / nozzles.