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    Elderflower and raspberry cake

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    Elderflower and raspberry cake

    Elderflower cordial and Waitrose organic raspberry conserve combine in this light delicious recipe

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 40 minutes

    Serves: 8


    • Unsalted butter for greasing
    • 100g plain white flour, plus extra for dusting
    • 4 eggs
    • 225g golden caster sugar
    • 100g rice flour
    • 1½ tsp baking powder
    • 1 handful raspberries
    • 125g crème fraîche
    • Filling
    • 3 tbsp Waitrose organic raspberry conserve
    • 2 tbsp elderflower cordial
    • 40g icing sugar, plus extra for dusting


    1. Preheat the oven to 200°C, gas mark 6. Grease 2 x 18cm spring-form tins with butter and dust with flour
    2. In a large bowl, beat the eggs with the sugar and rice flour for 5 minutes with an electric whisk.
    3. Sift in the plain flour, baking powder and a pinch of salt and fold the mixture together. Tip into the prepared tins and bake for 25–30 minutes, until light golden. Remove from the oven and cool on a wire rack.
    4. To make the filling, add the elderflower cordial and icing sugar to the crème fraîche and whisk to soft peaks.
    5. Spread the raspberry conserve over one of the cooled cakes, then top with the elderflower cream. Sit the second cake on top; decorate with raspberries and dust with icing sugar

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