Kind of a cake, kind of a macaroon (the chewy kind), this elderflower cak-oon is rather tempting when placed beside a really good coffee (which I now know how to make thanks to George!)
Of course it’s an easy recipe, a prerequisite in my kitchen!
Elderflower Cake (cakoon) Recipe:
200g elderflower sugar
300g ground almonds
zest 1 lemon
Seperate the eggs and beat in the 4 egg yolks with the elderflower sugar. Stop when the sugar and yolks look pale. Add the ground almonds and the lemon zest and stir.
Whisk the 4 egg whites until stiff. Fold these into the almond and sugar mixture.
Gently spoon into a lined cake tin and bake in the oven for about half an hour or until it has risen and is golden in colour. Cool on a wire rack.
For an extra kick of elderflower I like to drizzle over a simple icing made with icing sugar and elderflower cordial.