Elderflower Cake for a Wedding

Ingredients:

6 eggs

170g caster sugar

1 tsp vanilia extract

170g flour twice sifted

75g unsalted butter melted

4 large heads of eldelflower

For the buttercream:

60g granulated sugar

4 Tsp water

2 egg yolks

170g unsalted butter softened

3 Tsp Elderflower cordial

For the icing:

200g icing sugar

3 Tsp lemon juice

Heat oven to grade 180. Line two baking trays with butter.

Break eggs in large bowl, add sugar. Whisk with hand mixer until the cream becomes thick. Add vanilla extract and the freshly ground cardamom seeds without the hulls. Fold in half of the sifted flour, pour the melted butter in, and finally add the other half of the flour. Mix it very carefully and quickly so you don't lose to much air.

Divide the mixture and pour them into the baking trays. Bake for about 25-30 mins or until golden. Let it cool in the trays for 5 mins then transfer onto a wire rack and let them cool completely.

For the buttercream: Put sugar and water into a heavy-based pan, simmer till sugar is dissolved. Turn up the heat, bring to boil till the syrup reaches grade 115. Trickle the syrup onto the egg yolks in a bowl and whisk until creamy consistency. Cream butter till soft and fluffy. Add this to the cream slowly, beating it in. Finally, add the elderflower cordial.

Sandwich the cakes together.

For the icing, mix the sugar and the lemon juice together till gets thick but spreadable. Spread it over the top of the cake. Decorate with elderflowers.

In the original recipe there is no cardamom seed listed, but it's my favourite spice and goes very well with the elderflower so I added that. Also for the icing, in the original recipe it's two third elderflower cordial and one third lemon juice. I found this too sweet hence I left out the cordial and used lemon juice only. Enjoy!