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:

4 eggs

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.

elderflower cake recipe elderflower sugar