Raspberries and elderflower cordial are a most wonderful flavor combination! A deliciously moist cake that keeps well for a few days.
1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 ounces unsalted butter, softened
1 cup sugar
2 teaspoons lemon rind, grated
3⁄4 cup plain Greek yogurt
5 ounces fresh raspberries
1⁄4 cup water
1⁄2 cup superfine sugar
3 teaspoons fresh lemon juice
3 teaspoons elderflower cordial
- For the cake: Preheat oven to 360oF. Grease and line the base and sides of an 11 1⁄2-inch x 7 1⁄2-inch cake pan with parchment paper.
- Sift flour, baking powder, and salt together and set aside.
- Use an electric mixer to beat butter and sugar together until light and fluffy, about 4 to 5 minutes. Add eggs one at a time, and mix well.
- Stir in a couple of spoonfuls of flour, then mix in lemon rind and yogurt.
- Add remaining flour and mix until combined.
- Spoon into prepared tin and smooth the surface. Dot the top of the cake with the raspberries, pressing them down slightly into cake batter.
- Bake for 30 to 40 minutes or until a skewer inserted into the center of the cake comes out clean.
- To make syrup: Place water, sugar, and lemon juice into a small saucepan. Stir over a medium heat until sugar dissolves.
- Allow to simmer, stirring for 3 to 4 minutes or until syrup thickens slightly. Remove from heat and stir in elderflower cordial.
- To assemble: Remove cake from oven when done and leave in pan. Use a fine skewer to poke about 25 holes into the top of the hot cake. Spoon hot syrup over cake. Allow to cake to cool before slicing into 12 squares.
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