Elderflower Glazed Lemon Loaf Cake

The elderflowers are blooming and I like to make cordial at this time of year. I love to smell the fragrance of elderflowers drifting on a summer breeze and a great way of using them is in cakes and icing. The flowers are abundant in early June, just remember not to take too many as they turn into lovely elderberries later in the year.

We love Starbucks lemon loaf cake in this house, but its so easy to make at home and the addition of elderflower syrup really makes for a lovely summer dessert.

This was also a great excuse to use my lovely new Nordic Wear fluted loaf pan – the latest addition to my collection!

The cake itself is a moist pound cake, flavoured with lemon juice, zest and a little of the elderflower syrup. The glaze is simply icing sugar, lemon juice and elderflower syrup mixed together which is both sweet and tart.

Ingredients:
170g butter at room temperature
250g caster sugar
250g plain/all purpose flour, sieved with 1tsp baking powder
4 large eggs, lightly beaten
1tbs vanilla extract
1tbs elderflower syrup
1/2tsp salt
Zest of one large lemon and half the juice (save the other half for the icing)
60g sour cream

Glaze:
Approximately 150g icing sugar (sieved)
Juice of half a lemon
1-2tbsp elderflower syrup – find a recipe for the cordial/syrup here

Method:
Pre-heat the oven to 180°C/350°F and brush your loaf pan with melted butter and lightly dust with flour. The Nordic Wear pans are non-stick anyway, but I usually butter them too

Cream together the butter and sugar until light and fluffy, you can do by hand or in a mixer with the paddle attachment. Then add the eggs a little at a time until fully incorporated, scraping the bowl as needed.

With the mixer on slow, add the vanilla, lemon zest and then alternatively add the juice, flour elderflower syrup if using and sour cream until everything is just mixed together.

Put the batter into the prepared baking tin and bake for 15 minutes, before lowering the temperature to 160°C/325°F for 50 to 60 minutes – check with a toothpick after 50 minutes, if it comes out clean, its ready.

Leave to cool in the tin for around 10 minutes before turning out onto a cooling rack over a tray to catch any icing run-off!

When the cake is quite cool, make the glaze – simply mix the sieved icing sugar with the lemon and elderflower syrup until you have a smooth glaze that you can spoon over the cake. Not too thick and not too runny, you want it to sit on the cake.

Leave to set before serving with berries, cream or ice cream

Christmas Spiced Mincemeat Friands

Friands are so easy to make, a Christmas themed recipe was inevitable!

Christmas Friands

These friands have the addition of ground mixed spice in both the cakes and the glaze for that unmistakable Christmas flavour.

As before, I use refrigerated Two Chicks egg whites from the supermarket. So much easier than separating egg whites and then finding something to do with all the yolks. I also used some homemade mincemeat that was given to me as a gift, but there are lots of really good jars of mincemeat in the supermarket at this time of year.

Christmas Friands2

I sometimes like to customise shop bought mincemeat with a little extra brandy, pistachios or cranberries, but as the children were going to eat this one, I kept it simple. This particular jar had slivered almonds which made it particularly good to eat.

Ingredients:
6 large egg whites/250ml Two Chicks pasteurised egg whites
250g icing/powdered sugar, sieved with 2tsp ground mixed spice
130g ground almonds
100g plain flour, sieved
Zest of 1-2 satsumas or clementines
160g melted butter + extra for buttering the pan
1 jar of good quality mincemeat

Method:
Preheat the oven to 180°C and brush the friand tin with melted butter.

In a stand mixer, fitted with the paddle attachment, whisk the egg whites until frothy and then add the melted butter and zest.

Mix in the ground almonds and add the icing sugar and spice on low speed. Finally, fold in the flour until just combined.

Half fill a 12-hole friand pan with the mixture and add a heaped teaspoon of mincemeat to each one. Don’t be tempted to add too much, or it will bubble out due to the high sugar content.

Using the rest of the mixture, cover the mincemeat, dividing it equally between each one. The mincemeat will be encased inside.

Christmas Friands closeup2

Bake for around 30 minutes, or until they are cooked through. A toothpick inserted should come out clean.

Leave to rest for 15 minutes before gently turning out onto a wire cooling rack. Leave to cool completely before preparing the glaze.

Christmas Friand close up

Glaze:
1 cup of icing sugar, sieved with 1tsp of ground mixed spice
Juice of the two satsumas used for the cakes, plus the zest and juice of an extra one – enough to make a dropping consistency.

Simply mix together the sieved icing sugar, spice, zest and enough satsuma juice to make a dropping consistency – I used all 3 satsumas, but mine were very small ones.

Drizzle over a little of the spicy, zesty glaze and dust with a small amount of sieved icing sugar.

Christmas Friand inside

These are spicy, moist and delicious, with a juicy mincemeat filling – a really good alternative to the traditional mince pie. Serve with coffee for a festive treat.

Pumpkin and Raisin Loaf Cake

This spiced pumpkin cake is very easy to make, incredibly moist and full of plump raisins.  The glaze is made with dark brown sugar and pecans and has a flavor like bonfire toffee.  Just the thing on a cold autumn night.

pumpkin loaf

Cake:
A little butter for greasing the tin
2 cups plain/all-purpose flour
¾ cup dark brown sugar
¾ cup caster sugar
1 cup sour cream
1 cup pumpkin puree
½ cup vegetable oil
2 large eggs
2 tsp pumpkin pie spice
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup pecans – roughly chopped
½ cup raisins

Glaze:
2oz butter
¼ cup dark brown/molasses sugar
2 tbs milk
½ tsp vanilla extract
½ cup icing/powdered sugar
¼ cup Pecans – roughly chopped

pumpkin loaf indoor

Method:
Pre-heat the oven to 190°C/375°F and grease and line a 2lb loaf tin with baking parchment

Mix together the flour, baking powder, soda, spice, and salt.

In a stand mixer, fitted with the paddle attachment, beat the sugar, oil and eggs until light and airy and then add the sour cream and pumpkin. Beat until smooth.

On low speed, slowly add the flour mixture to the wet ingredients until just incorporated. Stir in the raisins.

Pour the mixture into the prepared loaf tin and bake for around 50 minutes or until a toothpick comes out clean.

pumpkin loaf1

Leave to cool in the tin for 10 minutes to cool and settle, before placing on a cooling rack. You can glaze when still a little warm, but not hot as it will just run off.

When the cake has cooled enough, prepare the glaze.

pumpkin loaf2

Place all the ingredients, except the pecans in a saucepan and stir over a medium heat until it comes up to a boil. Whisk together for a couple of minutes until smooth and thickened. Finish by adding the pecans.

This dark and bubbling glaze will be phenomenally hot, so allow it to cool for a few moments before pouring over the cake.

pumpkin loaf slice

Enjoy with a hot chocolate or good hot coffee.