Foodie Friday

So, I had intended to make macaroons today, having not made them in ages. However, my sister's been a little bake happy this week, so I think there are enough deadly comestibles around. Therefore I have Sarah's recipe for Elderflower Crunch Cake (Good Food Magazine|August 2010), which she made using my home made elderflower cordial.

Ingredients:

175g/6oz softened butter, plus extra for greasing

175g/6oz golden caster sugar

3 eggs

140g/5oz self-raising flower

85g/3oz ground almonds

1/2tsp baking powder

10oml milk

4tbsp elderflower cordial

4tbsp white or golden granulated sugar

1) Preheat the oven to 160C/140C fan/gas3. Grease & line a 900g/2lb loaf tin with baking paper.

2) Cream together the butter and caster sugar with an electric whisk until light & fluffy.

3) Beat in the eggs, flour, ground almonds, baking powder and milk until smooth.

4) Pour into tin & bake for 45-50 minutes until golden. (Check it's good through by poking it with a skewer, if it comes out clean, it's ready, if not, give it longer.)

5) When it comes out the oven, prick it all over with a skewer.

6) Mix together the elderflower cordial and the granulated sugar, pour over the cake and leave to cool in the tin and carefully lift out to slice.

:Yum:Yum:Yum:

This is a great cake & made even nicer since it was home made elderflower too, plus the cake keeps really well in an air titch tin!

Today's post is inspired by Curbly, who do Foodie Friday every week. Curbly's a great site for recipes, diy, craft designs and home improvements galore as well as showcasing other designers work. It's written by a team of writers and designers and is updated all the time. Definitely worth watching if you're into upcycling household wares and appropriate example for this cakey post being how to make a cake stand out of reclaimed plates, candlestick and a small door knob. Cute, quirky and unique. Nice!

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Listening: Daryl Hall & John Oates - You Make My Dreams