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Wednesday, 3 May 2017

How To Make Elderflower Bakewell Mug Cakes...


Celebrate the Elderflower Season with Belvoir and Lisa Faulkner.

From late May, the gentle hum of bees can be heard in the English hedgerows as they burst into flower with the frothy, lace-like blossoms of the elderflower offering a beautifully fragrant, pollen laden sanctuary for the humble bumble!

For centuries, the arrival of the elderflower has marked the start of summer; this ancient hedgerow plant is rich in mystery interwoven with the magic of fairies and folklore. It’s no mystery however, what the secret ingredient is behind the success of family business, Belvoir Fruit Farms.

Every year the artisanal Cordial and Pressé maker welcomes the arrival of the creamy saucer sized blossoms and with the help of the local community, harvests over 50 tonnes to transform into their award winning, original and 100% natural Elderflower Cordial.

While the harvest is undoubtedly hard work, it’s definitely a time of celebration too and this year Belvoir has enlisted the help of chef and food writer Lisa Faulkner to celebrate the harvest in style, with a cake and a cordial!

Lisa, winner of Celebrity MasterChef in 2010 and author of four recipe books, says: “Everyone loves a cake and I think it’s important to always find a reason to celebrate even if it’s just to toast life and spending time with your friends and family. I’ve developed these recipes using Belvoir’s delicious Elderflower Cordial to add a wonderfully subtle floral fragrance and natural sweetness. For me, it’s the taste of summer all year round.”Pure heaven in a mug! And just perfect with a glass of Belvoir’s Raspberry and Lemon Cordial to complement the rich raspberry jam. What a way to celebrate simply taking a break!

Today I am sharing their Elderflower Bakewell Mug Cakes recipe:


Makes 4

Ingredients:
  • 75g unsalted butter, melted
  • 2 medium eggs
  • 50g caster sugar
  • 75g ground almonds
  • 75g self-raising flour
  • 3 tbsp Belvoir Elderflower Cordial
  • 6 tbsp raspberry jam
  • 15g toasted flaked almonds
  • icing sugar, to dust
  • fresh raspberries to serve

How to make:


1. Beat the melted butter with the eggs and sugar. Fold in the ground almonds, flour

2. and 2tbsp of the cordial.

3. Mix the jam with the last tbsp of cordial and spoon into the bottom of 4 x 300ml microwave-proof

4. mugs, then divide half the cake mixture between them. Add another half tablespoon of jam to each, then top with the rest of the cake mixture. Scatter over the flaked almonds.

5. Put 2 mugs in the microwave and cook on full power (800 watts) for 3 minutes until risen and firm to the touch. Repeat to cook the other 2 cakes. Leave to stand; cool for 5-10 minutes, dust with icing sugar and serve with fresh raspberries and cream if you’re feeling indulgent.

John Steinbeck once wrote: “In early June the world of leaf and blade and flowers explodes and every sunset is different.”

We say: “When the humble elderflower explodes it’s time to celebrate the arrival of summer with a cake and Belvoir Cordial.” Go on – there’s no excuse not to!

Recipe and image courtesy of Belvoir Fruit Farms.



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2 comments

  1. These sound and look amazing. Yes please!

    ReplyDelete
  2. Oh my, this will be a very special treat! Hope you are having a great day and thanks so much for sharing with us at Full Plate Thursday!
    Come Back Soon,
    Miz Helen

    ReplyDelete

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