By: Ingrid Webb
Last weekend we gathered to celebrate Karinâ€™s birthday as a family with a fish taco feast prepared by her children. We are visiting for the holidays, so I offered to bake a cake, which has quickly become one of my specialties. The recipe calls for Edlerflower Cordial, which Iâ€™d never used before, but we brought some back with us after our last visit to our daughterâ€™s house in England. Elderflower cordial isnâ€™t easy to find in stores in the US, but you can get it on Amazon and possibly your local BevMo, as well as making your own.
Hereâ€™s the recipe, which I came across in Cambridge Magazine: https://www.belvoirfruitfarms.co.uk/2015/06/elderflower-orange-passion-fruit-layer-cake/
Karinâ€™s birthday cake was my fourth time making the recipe. The recipe calls for two entire oranges pulverized and added to the batter, making the cake itself very moist and flavorful. The cake is made with almond flour which also provides a nice texture. With all the different fruits and rich creams, we thought upon first reading this recipe that it would be very sweet, but itâ€™s not at all. Itâ€™s a very well balanced cake for adult taste buds.
The recipe calls for an Elderflower Cream, which contains passion fruit, in between each of the cakeâ€™s four layers and on the top. While passion fruit isnâ€™t readily available this time of year, we were able to get passion fruit (along with mango for the mango salsa and rhubarb for a Strawberry Rhubarb Pie) at Specialty Produce. (If you havenâ€™t been to Speciality Produce, it was quite a treat! What a variety and quality of produce!)
As always, the cake was a huge hit.