"I love the British tradition of afternoon tea, but I find finger sandwiches in hotel lobbies a little too fussy. I would much rather a fortifying savoury sandwich, a slab of good, old-fashioned cake and buttery biscuits that crumble into a million sweet crumbs."
"This very simple cake can be baked in a regular cake tin, but cooking it in a bundt tin makes it much more of a showstopper. If you want to forgo the icing, serve with a dollop of creme fraiche and berries instead."
"To make the icing, mix the lemon juice with the remaining tablespoon of elderflower cordial, then whisk in the icing sugar a few tablespoons at the time, until smooth and runny. Drizzle the icing over the top of the cake, decorate with elderflow"
Mother's Day appreciation extends beyond tea to include indulgent savory and sweet treats. A lemon and elderflower drizzle cake offers a sophisticated yet straightforward option, departing from fussy finger sandwiches in favor of hearty fare. The cake uses basic ingredients—butter, sugar, eggs, self-raising flour, and lemon—combined with elderflower cordial for flavor. Baking in a bundt tin elevates presentation. The recipe requires minimal prep time and produces a showstopper dessert. An optional drizzle icing made from lemon juice, elderflower cordial, and icing sugar finishes the cake. Alternatively, serve with crème fraîche and berries instead of icing for a lighter presentation.
Read at www.theguardian.com
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