Fresh Raspberry and Elderflower Slab Cake

Photos, styling, and recipe by China Squirrel.

 

SERVES 12

1. 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.
2. Sift flour, baking powder, and salt together and set aside.
3. 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.
4. Stir in a couple of spoonfuls of flour, then mix in lemon rind and yogurt.
5. Add remaining flour and mix until combined.
6. Spoon into prepared tin and smooth the surface. Dot the top of the cake with the raspberries, pressing them down slightly into cake batter.
7. Bake for 30 to 40 minutes or until a skewer inserted into the center of the cake comes out clean.
8. To make syrup: Place water, sugar, and lemon juice into a small saucepan. Stir over a medium heat until sugar dissolves.
9. Allow to simmer, stirring for 3 to 4 minutes or until syrup thickens slightly. Remove from heat and stir in elderflower cordial.
10. 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.

TIP:

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