Elderflower cordial is so yummy! To celebrate the summer’s Elderflower Harvest I’m sharing with you a couple of Elderflower recipes developed by celebrity cook Sophie Conran for Belvoir Fruit Farms. Here’s the recipe for Elderflower fairy cakes with a caramel topping.
Sophie Conran’s Elderflower Fairy Cakes for Belvoir
“These fairy cakes are basically quite a simple sponge mixture”, says Sophie. “As fairy cakes use the same ingredients as any sponge cake, most cake recipes can be used to make fairy cakes. You can try adding other things to the mixture, like spices, raisins, cocoa powder, broken up pieces of chocolate, mashed banana or even grated carrot to make mini carrots cakes.”
Makes 8 – 10 Fairy Cakes
100g butter, softened
100g self raising flour
1 tsp baking powder
1 tsp vanilla extract
Preheat the oven to 200C/ 180C for a fan oven
It is so simple to make these fairy cakes:
- Put the butter and sugar in a bowl and use a wooden spoon to beat together until pale, light and fluffy.
- Beat the eggs in a jug then gradually add to the butter mixture, beating well between additions.
- Sift over the flour and baking powder then gently fold in along with the vanilla extract. (If all that mixing by hand looks a bit too much like hard work simply put all the ingredients in a bowl and mix with a hand-held blender although you may need to do this bit if you have very young children)
- Line a cupcake tin with paper cake cases and half fill each case with the cake mixture.
- Bake for 15 – 20 minutes or until the cakes have risen and look golden. Cool on a rack then decorate.
Decorating your fairy cakes
“Frosting and decorations are defining characteristics of a fairy cake. There are different ways of icing your fairy cakes but I like to ice them with either simple sugar icing, or butter icing better still try this delicious elderflower caramel icing which is also great on ice cream or pancakes”, says Sophie.
For the caramel
100g caster sugar
25g unsalted butter
25ml Belvoir elderflower cordial
100ml double cream
Heat the sugar, butter and a tablespoon of water in a small pan on a medium/high heat. Stir a little until it starts to brown. Stir in the double cream and allow to bubble for another 5 minutes or until all the sugar has dissolved and you have a smooth sauce. Lastly, add the cordial and stir through. Keep warm until needed.
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Image and recipe reproduced with permission from Belvoir