Baking - Dessert

Elderflower, Pistachio and Strawberry Bundt Cakes

November 11, 2014

Strawberry, Pistachio and Strawberry Bundt Cakes (1 of 5)

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.

Strawberry, Pistachio and Strawberry Bundt Cakes (2 of 5)

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.

Strawberry, Pistachio and Strawberry Bundt Cakes (3 of 5)

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! 

Strawberry, Pistachio and Strawberry Bundt Cakes (5 of 5)

Elderflower, Pistachio and Strawberry Bundt Cakes

(Makes 4)


160g whole pistachios

125g unsalted butter

1 cup caster sugar

3 eggs

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


  1. Preheat the oven to 180 degrees Celsius and grease 4 small bundt tins.
  2. Place the pistachios in a food processor and process until a fine meal forms then set aside.
  3. Place the butter and sugar in the bowl of a food processor and beat until pale and fluffy.
  4. Add the eggs one at a time and continue to beat. Then add the elderflower cordial.
  5. Fold in the flour, pistachio meal and baking powder until combined.
  6. Add the chopped strawberries and gently fold through until they are evenly dispersed.
  7. Divide the mix evenly over the 4 tins and bake for about 30 minutes or until a skewer comes out clean.
  8. While baking, make the glaze by combining the icing sugar and cordial.
  9. Glaze the cakes once they have cooled.

Have you ever accidently stole something? My friend wants to know.


17 thoughts on “Elderflower, Pistachio and Strawberry Bundt Cakes

  1. Pearl - Pretty Mayhem

    Your mini bundt cakes look so cute! I love the smell and taste of elderflower, so much so that one of my favorite liquors is St Germain which is made from elderflower blossoms. I’ll definitely have to try making these soon! xx

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  3. Hala

    I am too new to your blog. This recipe looks divine. can elderflower cordial be substituted with something else? I don’t think I can find this in this part of the world.

    Thank you,

    1. erinmadethis

      Hi Hala! I am so happy to have you here! You can get elderflower cordial at IKEA if that is near you? Otherwise, rose water for a little floral. But seriously, the cake is so tasty, it’ll be OK without it! x

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