Nothing says summer quite like the light and lovely flavour combination of elderflower and lemon.
This gin, elderflower and lemon cake is the ultimate showstopper: a wonderful bake to make for any special occasion or even to pair with an elderflower gin and tonic on a warm summer’s evening.
Just add Pin Gin London Dry, infused with citrus, lavender and rose, and decorate with a matching flower.
Gin, Elderflower and Lemon Cake
- 2 tbs of Pin Gin London Dry
- 150g unsalted butter, softened
- 150g golden caster sugar
- 150g self-raising flour
- 1 tsp baking powder
- 3 large eggs, beaten together
- 1 tbs, milk (whole or semi-skimmed)
- Pinch of salt
- Finely grated zest of 1 large lemon
Lemon Gin Syrup
- 75g golden caster sugar
- Juice of half a large lemon
Elderflower & Gin Buttercream
- 2 tbs Pin Gin London Dry
- 150g unsalted butter, softened
- 300g icing sugar
- Few drops of elderflower extract / elderflower cordial to taste
5 tbs of lemon curd (either homemade or shop bought)
Use a natural decoration such as lavender, rose petals or herbs on top of the cake, ensuring that any flowers or leaves are edible and washed.
1. Preheat oven to 180C (160Fan)/350F/Gas 4
2. Base line 3 x 15cm/ 6” round sandwich tins and grease sides well.
Make Sponge Cakes:
3. Beat butter with sugar in a standmixer with paddle attachment or using an electric hand mixer until light and fluffy.
4. Combine the flour, baking powder and salt in another bowl.
5. Add half of the egg mixture and the milk and mix on a low speed until combined.
6. Add half of the flour mixture and mix on a low speed until combined.
7. Use a spatula to scrape around the sides and bottom of the bowl to ensure that no ingredients are left unmixed.
8. Repeat until all of the eggs and flour mixture are used.
9. Finally, add the lemon zest and mix on a low speed until combined. Divide the mixture between the 3 tins, smooth the tops and bake for 15-20 minutes until the tops are golden and the cake is starting to shrink away from the sides of the tin.
Make the Syrup:
11. Whilst the sponges are baking, make the syrup: Combine the lemon juice, gin and sugar in a small bowl and microwave for 30 seconds.
12. Repeat microwaving for 30 seconds at a time until the sugar is completely dissolved and you have a clear syrup.
13. Once the sponges are taken out of the oven, place them on a rack and poke a few holes through them with a fine skewer or cocktail stick.
14. Carefully spoon the syrup between the three sponges evenly, ensuring that the whole of the surface is covered.
15. You may not need all of the syrup. The sponge needs to be moist, not soggy.
16. After 5 minutes, carefully remove the sponges from the tins and leave to cool until completely cold.
Make the Buttercream:
17. In a standmixer with the paddle attachment or with an electric handheld mixer, beat the butter until pale and fluffy.
18. Gradually add the icing sugar with the elderflower extract / cordial and gin, mixing on a low setting until combined, then increase the speed until the buttercream is pale and fluffy.
1. Peel off lining paper from bases of sponges.
2. Place first sponge on cake stand/board and spread with one quarter of the buttercream, ensuring you take it right to the edges.
3. Place the second sponge on top and spread the top with lemon curd.
4. Finally, take the third sponge and place it upside down on top of the other two sponges.
5. Next, using a palette knife, cover the top and sides of the cake with the buttercream, reserving a small amount for decoration.
6. Take a scraper or large palette knife and run it around the sides of the cake firmly. This will create the semi-naked effect. Smooth the top.
7. Use the remainder of the buttercream to pipe small rosettes around the base and top edge.
8. Decorate as desired.
Pin Gin London Dry ( 70cl, 40% ABV) is available from Gin Kin Shop.