cheltonian recipes Elderflower, Lemon & Poppy Seed Layered Cake
This cake is so pretty it could be used for thosemost bona fide reasons to celebrate – a birthday or even awedding. Tomake the celebration complete, try adding a dash of Belvoir Elderflower Cordial to a glass of fizz or just enjoy a refreshing glass of lightly sparkling Belvoir Elderflower Pressé.
Ingredients (Serves about 40)
For the cake 10mediumfree range eggs unsalted butter, softened caster sugar self-raising flour finely grated zest 3 lemons 50g poppy seeds 3 tbsp Belvoir ElderflowerCordial
For the icing 500g unsalted butter, softened 1kg icing sugar, sifted 3tbsp Belvoir ElderflowerCordial 1 tbsp hotwater (I use just boiled water fromthe kettle)
Todecorate handful of rose petals 1 egg white, lightly beaten caster sugar 4 dowel rods 1 x 16cm thin cake board
Method
1. Preheat the oven to 180°c/Fan 160°c/GasMark
4.night (or for at least 4 hours).
2.Grease and line 1 x 16cmdeep cake tin and 1x 23cmdeep cake tin. 3.Weigh the eggs in their shells then measure out the sameweight of butter, caster sugar and self-raising flour (roughly 600g of each ingredient) 4. Beat the butter and sugar together in a stand mixer or with a hand whisk until really light and fluffy. Beat the eggs in a jug, and gradually add them to the butter, as you whisk, adding a spoonful of flour to stop it curdling.
until you have a stiff butter icing. Add the cordial and 2-3 tbsp of boilingwater and beat until light, fluffy and smooth.
10.Use a serrated knife to split each cake in half horizontally. Spread a 1cm thick layer of buttercream inside the cakes
5. Add the rest of the flour then stir in the lemon zest, poppy seeds and cordial. 6. Spoon 1/3 of the cakemixture into the smaller tin then spoon the remaining 2/3 into the large tin. Smooth out and bake in themiddle of the oven for 60-85minutes (the small cakewill be ready after about 1 hour) until risen and golden and a skewer inserted into themiddle comes out clean. 7. Leave to cool in the tins for 10 mins then turn out ontowire racks to cool completely. 8. To crystallise the rose petals, brush each petalwith beaten egg white and pop into a bowl of caster sugar, turning until coated. Shake off any excess and leave to dry on awire rack. The crystallised petalswill keep for 24 hours in a dry cool place, they can be left on the decorated cake for up to 8 hours. 9. Beat the butter until really light then gradually add the icing sugar
and sandwich themback together. 11. Place the large cake on a cake stand and use a palette knife to spread an even 1cmthick layer of icing over the sides and top of the cake, smoothing it as you go. 12. Place the smaller cake on the thin cake board and cover the top and sideswith buttercreamin the sameway. 13. Push the 4 dowel rods into the cake, in a square in
themiddle.Mark on themthe top of the cake linewith a pencil. Remove the rods and cut to length then push back into the cake. Sit the little cake on top of the big cake,with a little blob of icing to secure it. 14.With a palette knife use a little more icing to smooth over the seambetween the two cakes. The cake is nowready and can be stored in a cool place (but not the fridge) for 24 hours.When ready to serve, scatter over the crystallised rose petals.
THECHELTONIAN AUGUST2017 39
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