Yoghurt, Elderflower & Lime Cake

Yoghurt, Elderflower & Lime Cake
Yoghurt, Elderflower & Lime Cake
Serves 8
Elderflower and lime work really well together in this fresh, summery cake. Substituting some of the butter for Greek yoghurt creates a slightly lighter, tangier sponge but do bear in mind that full fat yoghurt always works best. If it's the right season you can take the kids foraging for fresh elderflower to use as a decoration, which gives it a lovely floral flavour. If you're feeling really industrious you could even make your own elderflower cordial.
For the cake
  1. 100g unsalted butter (softened)
  2. 100g caster sugar
  3. 50g full fat Greek yoghurt
  4. 2 large free-range eggs
  5. 175g plain flour
  6. 1 1/2 teaspoons baking powder
  7. 3 tablespoons elderflower cordial
  8. Zest and juice of one lime
For the icing
  1. 125g icing sugar
  2. 1 tablespoon elderflower cordial
  3. 1 tablespoon lime juice
  4. Lime zest & fresh elderflower (to decorate)
  1. Preheat the oven to 170°C (150°C fan) and line a standard loaf tin with greaseproof paper
  2. In a large bowl beat the butter and sugar together with a wooden spoon until light and creamy
  3. Mix in the yoghurt and then whisk in the eggs
  4. Stir in the flour and baking powder, and finally mix in the cordial and lime zest & juice
  5. Spoon into the prepared tin and bake for 30 - 35 minutes until golden and springy to the touch
  6. In a small bowl mix all the icing ingredients together
  7. When the cake is cool, drizzle over a thick coating of icing and sprinkle generously with fresh elderflowers and lime zest
  8. Allow the glaze to set before serving
Cook It With Kids https://cookitwithkids.co.uk/

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