Apple and Elderflower Spring Day Bundt
With the glorious weather out on the weekend it was time for something spring like and sweet to go with the sunshine.
This year has already been filled with elderflower cordial. It tastes so good and I love it as a hot drink.
I used my new Nordic Ware Jubilee bundt tin as it produces this gorgeous cake and the icing pools in the spaces beautifully.
The cake is lovely and light and the icing adds the extra sweetness.
- 220g butter
- 450g golden caster sugar
- 4 medium eggs
- 350g plain flour
- ½ tsp bicarbonate of soda
- tiny pinch of salt
- 350g plain or vanilla yoghurt
- 4 tablespoons of elderflower cordial
- 2 large or 2 medium eating apple grated. ( I used a Royal Gala apples)
- 400g Icing sugar
- 3 tablespoons of elderflower cordial
- Preheat the oven to gas 150 (fan)
- Grease the tin well. I use melted butter and paint it on with a pastry brush and when that has cooled a dusting of flour which helps to find any places on the tin I’ve missed to grease.
- Cream together the butter and sugar until fluffy.
- Add the eggs one at a time and watch it get lighter.
- In a separate bowl measure out and sieve the flour, bicarbonate of soda and salt.
- Add the yoghurt, elderflower cordial and grated apple to the butter/egg mix.
- Sift in the flour in two halves. Mix this slowly until all the flour has disappeared.
- Add the mixture to the tin and bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. When the cake pulls away from the edge of the tin the cake is ready.
- Allow the cake to cool in the tin before turning out.
- To make the icing mix 400g of icing sugar with 3 table spoons of elderflower cordial and a few splashes of water to get to a runny consistency. It needs to be runny to pool and over fill in this design.
Look how gorgeous the pooled icing looks!