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

Join the Nourish Newsletter!

Join the newsletter for monthly emails and to recieve access to seasonal freebies!


You have Successfully Subscribed!