June 11, 2014

The last couple of days it has been searing hot! No rain what so ever – not even a small thunderstorm. Perfect to pick elder flowers in high bloom. Now they have a super intense flavor. Being an Austrian recipe there is lots of butter in it but with all the elder flowers it has a unique light taste.


  • 100ml milk
  • 6 elderflower umbels
  • 250g butter
  • 250g sugar
  • 0.5 teaspoons lemon zest
  • 4 eggs
  • 50g cornflour
  • 350g flour
  • 3 teaspoons baking powder
  • pearl sugar

_ bring milk to a boil

_ pour hot milk over two shredded [but unwashed] elderflower umbels

_ let stand for 90 minutes

_ filter through a sieve

_ pluck flowers from remaining four elderflower umbelsfox_elderflower_cake

_ preheat oven to 200°C

_ cream butter until fluffy

_ mix in sugar and lemon zest

_ stir in eggs

_ fold in flour, baking powder and cornstarch

_ stir in milk

_ add elder flowers to the batterfox_elderflower_cake

_ pour dough onto a baking sheet

_ bake for about 25 minutes

_ [and because we have not used enough butter yet] brush cake with melted butter and sprinkle with coarse sugarfox_elderflower_cake

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