I have a friend who once accidentally stole a bottle of elderflower cordial from IKEA. She placed it in her trolley as she perused the food market post-shop. She later realised she didn’t pay for it when she bought all of her foodie goods. It was a complete mistake for which I know she is deeply apologetic.
A friend recently gave me some elderflowers and immediately remembered my friend and the IKEA incident. I decided to use them to make some cordial. But that was a bit boring to put on the blog.
I have been desperate to use my cute little bundt tins so I made some lovely, spring inspired cakes. They’re loosly adapted from the Pistachio Lemon Curd Cake from Indulgent Cakes. They are super moist, dotted with strawberries and perfumed with elderflower. A perfect Spring cake. You could easily make this into one large cake- just bake for a little longer!
Elderflower, Pistachio and Strawberry Bundt Cakes
160g whole pistachios
125g unsalted butter
1 cup caster sugar
2/3 cup plain flour
1 teaspoon baking powder
2 tablespoons of elderflower cordial
150 g of strawberries, chopped
For the Glaze:
1 1/2 cups icing sugar
2 tablespoons elderflower cordial
- Preheat the oven to 180 degrees Celsius and grease 4 small bundt tins.
- Place the pistachios in a food processor and process until a fine meal forms then set aside.
- Place the butter and sugar in the bowl of a food processor and beat until pale and fluffy.
- Add the eggs one at a time and continue to beat. Then add the elderflower cordial.
- Fold in the flour, pistachio meal and baking powder until combined.
- Add the chopped strawberries and gently fold through until they are evenly dispersed.
- Divide the mix evenly over the 4 tins and bake for about 30 minutes or until a skewer comes out clean.
- While baking, make the glaze by combining the icing sugar and cordial.
- Glaze the cakes once they have cooled.
Have you ever accidently stole something? My friend wants to know.