Elderflower Fairy Cakes

5 Mar

A glimpse of spring sunshine has got me yearning for more today. As we turn down the heating at Pick Me Up HQ and try not to get too carried away discarding winter layers, we are officially starting the countdown to warmer times with the taste of English summer in a fairy cake. Evoking sunlit hedgerows, garden parties and pretty picnics, the delicate flavour of the elderflower sponge is ramped up by lashings of elderflower icing with a zing of lemon.

Cream together 4oz of butter with 4oz caster sugar, beat in 2 eggs then fold in 4oz self-raising flour. Finally, stir in 3 tbsp Elderflower cordial (I use Belvoir Elderflower cordial as the bottles are so pretty). Divide the mixture into 12 fairy cake cases in a fairy cake tin and bake in a pre-heated oven at 180 degrees / gas mark 4 for 12-14 minutes until golden brown and springy to the touch. Leave to cool.

For the icing, cream together 2 tbsp Elderflower cordial, 1 tsp Lemon juice, 8oz icing sugar and 4oz butter. Spread generously on to the fairy cakes and top with sugar flowers and mint leaves.



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