Grapefruit, elderflower and olive oil cake
It’s elderflower season! I love making cordial but it always ends up sitting in the fridge for a long time, my family prefer orange and pineapple squash. This olive oil cake puts my homemade cordial to good use. Here I have also included grapefruit zest but feel free to go citrus crazy and switch it up for lemon or orange zest if that’s what you have to hand.
Ingredients:
2 large eggs
120ml good quality extra virgin olive oil
80g natural yoghurt
35ml elderflower cordial
Juice of half a pink grapefruit (30g)
Zest of 1 pink grapefruit
165g caster sugar
100g plain flour
55g ground almonds
1 tsp baking powder
1/4 tsp bicarbonate of soda
1/2 tsp fine sea salt
30ml elderflower cordial
Method:
Preheat your oven to 170c/150c fan and grease and line a 8 inch round cake tin.
In a large bowl, combine all the wet ingredients from the eggs to the caster sugar. Whisk until smooth.
In a separate bowl, whisk together the remaining dry ingredients. Using a whisk, bring the wet and dry together and mix until no lumps remain.
Pour the mixture into the lined cake tin and bake for 45 minutes-55 minutes until golden and well risen. A skewer inserted in the middle of the cake should come out clean.
Once out of oven, leave for 10 minutes until it has cooled slightly. Brush over the 30 ml elderflower cordial and leave the cake to cool completely before removing from tin. Enjoy with yoghurt, pouring cream or creme fraiche on the side. This cake will keep for up to three days in an airtight container.