Elderflower and Elderberry Drizzle Cake
Cameron RuncieElderflower and elderberries are one of those combinations that feel a bit forgotten. Elderflower gets all the attention in cordials and cocktails, while elderberries are usually shoved into syrups and immune-boosting remedies. Put them together in a cake, though, and they really shine.
This is a soft, lightly floral loaf cake with a sharp elderberry drizzle that cuts through the sweetness. It’s not overly fancy, but it feels special enough for an afternoon tea or a late summer pudding when elderberries are in season.
What this cake tastes like
The sponge is gently perfumed with elderflower rather than shouting about it. The drizzle is where the flavour comes alive. Elderberries are tart, almost wine-like, so the finished cake has a balance similar to lemon drizzle but deeper and more grown-up.
If you like lemon drizzle cake, you’ll like this. If you’re bored of lemon drizzle cake, you’ll love this.
Ingredients
For the cake
- 200g unsalted butter, softened
- 200g caster sugar
- 3 large eggs
- 200g self-raising flour
- 2 tbsp elderflower cordial
- 1 tsp vanilla extract
- Zest of 1 lemon
- Pinch of salt
For the elderberry drizzle
- 150g elderberries, fresh or frozen
- 80g icing sugar
- 1 tbsp lemon juice
- 1 to 2 tbsp water
Method
1. Make the cake batter
Preheat the oven to 170C fan. Grease and line a 900g loaf tin.
Cream the butter and sugar together until pale and fluffy. Take your time here. This is what gives the cake its light texture.
Beat in the eggs one at a time, adding a spoonful of flour if the mixture starts to split.
Fold in the flour, salt, lemon zest, elderflower cordial, and vanilla. Mix gently until just combined.
2. Bake
Spoon the batter into the tin and level the top.
Bake for 45 to 55 minutes, until a skewer inserted into the centre comes out clean. If the top starts to colour too quickly, loosely cover it with foil.
Leave the cake in the tin while you prepare the drizzle.
3. Make the elderberry drizzle
Put the elderberries, water, and lemon juice into a small saucepan. Simmer gently for about 10 minutes until the berries burst and soften.
Push the mixture through a sieve to remove the skins and seeds. You should be left with a deep purple liquid.
Stir in the icing sugar while the liquid is still warm. Taste it. Elderberries vary in sharpness, so add a little more sugar if needed.
4. Drizzle and cool
Prick the warm cake all over with a skewer. Slowly pour the drizzle over the top, letting it soak in.
Leave the cake to cool completely in the tin before removing.
Tips and variations
- No fresh elderberries? Frozen work perfectly. You can also use a good quality elderberry syrup, just reduce the sugar slightly.
- Want it more floral? Add an extra tablespoon of elderflower cordial to the drizzle.
- Make it round: This recipe works just as well in a 20cm round tin. Reduce the baking time slightly and start checking at 40 minutes.
- Decoration: A light dusting of icing sugar or a simple lemon glaze works well. You don’t need buttercream here.
When to make this cake
Late summer is ideal, when elderberries are ripe and almost black. That said, frozen berries mean you can make this year-round, and it’s a welcome change from heavier winter cakes.
It keeps well for three days in an airtight tin and actually tastes better the day after baking.
If you’re looking for a cake that feels familiar but a bit different, this one is worth making.