My word, you’re in for a treat with this recipe! As the title states, our Lemon & Elderflower Cake With Mascarpone Icing is moist and unbelievably tasty; the perfect cake choice for a special occasion and the best news, it’s really easy to make!
One thing we love at Appliance House, other than appliances of course, is cake! Our invites to the Royal Wedding haven’t arrived which is very disappointing as we hear Lemon & Elderflower cake is on the menu! So, to celebrate the marriage of Prince Harry and Meghan we’ve been busy in the kitchen creating our own Lemon & Elderflower Cake With Mascarpone Icing to enjoy on the big day!
Lemon & Elderflower Cake With Mascarpone Icing.
Prep time; 45 mins
Cook time; 30 mins
Total time; 1 hour 15 mins
225g Butter – Softened To Room Temperature.
225g Caster Sugar
4 Large Eggs – Lightly Beaten (Should weigh 225g once cracked)
225g Self Raising Flour – Sieved
3 Tbsp undiluted Elderflower Cordial
1 Tsp Baking Powder
Zest of 1 lemon
Pinch Sea Salt
Lemon & Elderflower Syrup;
Freshly Squeezed Juice Of ½ Lemon
80ml Undiluted Elder Flower Cordial
3 Tsp Golden Caster Sugar
250g Full Fat Mascarpone
3 Tbsp Undiluted Elderflower Cordial
175g Icing Sugar – Sieved
Step 1 – The Cake!
- Heat the oven to 160°C, fan assisted.
- Grease and line the base of two 8 inch (20cm) cake tins.
- Crack the eggs in a bowl and weigh them, they should weigh 225g. If under add a little elderflower cordial to reach 225g. Lightly beat.
- Place the butter, sugar, eggs and elderflower cordial mixture, flour, baking powder, lemon zest and pinch of salt into a large bowl and mix until combined.
- Add the undiluted cordial (3 tablespoons OR LESS if already used in the egg mixture) to create a dropping consistency. The mixture should drop off a spoon when lightly tapped.
- Divide the mixture evenly between the tins and gently level the top.
- Bake in a pre-heated oven for approx. 25-30 minutes until well risen and the tops of the cakes spring back when pressed gently with your finger. A skewer inserted into the centre of the cake should come out clean.
- Leave in the tins to cool for 5 minutes then gently remove from the tins and peel off the grease-proof lining then leave to cool completely on a wire rack.
Step 2 – The Syrup.
- While the cakes are cooling make the lemon & elderflower syrup by combining the undiluted elderflower cordial, lemon juice and sugar in a bowl.
- Once the cakes are cool, work out which cakes will be used on the bottom and top. Using a skewer pierce holes in the top of the cake layers (if the upper side is now the side that you removed the parchment from you will not need to pierce the surface as it will be more porous on this side) and use a pastry brush to brush the elder flower and lemon syrup over the cake.
Step 3 – The Mascarpone & Decoration.
- Whisk the mascarpone, undiluted elderflower cordial and icing sugar together until thick and smooth.
- Smear the bottom layer with a generous layer of mascarpone icing. Carefully place the upper layer on top and add a thicker layer of icing for the top of the cake.
- If you have mascarpone icing left you could thinly spread this around the edge to seal the cake on all sides or leave the sides ‘naked’ so the layers and sponge are exposed.
- Top with fresh flowers such as roses, pansies, lavender or violets, these are edible varieties but you must make sure they are safe to eat (ie- no pesticides) so to be extra safe you may decide to remove them before cutting and eating the cake!
- Serve & enjoy!