Cakes, Cupcakes

Raspberry + Elderflower Cakes


Prep Time : 15 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : Easy

Hello my lovelies! Let’s celebrate spring with something small and sweet. Full of bright spring flavour. These cakes are a simple, classic, buttery joy. Drizzled with aromatic glaze. It’s good to feel like a queen from time to time. I used up my last wee bit of St Germain to make these so I’ll need to stock up before Christmas! We are now inside 100 days till Christmas which is a legit time to start planning. While I am naturally obsessed I also have the excuse of needing to be ahead for recipes. It’s a thin excuse but I’m standing by it.

I’ll be dialling things back a bit and posting once a week for the next little while. I need to catch up on rest and think about what comes next – it’s been a big two years so far! Recharging those batteries for the next phase. Working on my oddball garden. And getting ready for Christmas, naturally…

Heat the oven to 170C (335F). Grease and flour a 12 cup muffin or mini-loaf or mini-bundt or cannele pan.

Cream the butter, lemon zest and sugar until light and fluffy.

Add the vanilla then add the eggs one at a time beating really well after each addition. It will be a little curdled because of the ratio of egg to butter but if your ingredients are all warm/room temperature it will hold together better.

Add the flour, baking powder, salt and milk.

Mix gently until about half mixed then add the raspberries and fold until just combined. Fold the raspberries by hand so they keep their shape.

Divide evenly between the 12 cups of your pan.

Bake for 20 to 22 minutes, rotating the pan halfway through baking. They should spring back when lightly pressed in the centre and be golden at the edges. If the oven is too hot they can peak in the middle so keep an eye on the temperature.

Let the cakes cool in the pan for a few minutes before turning out onto a wire rack to cool completely.

Make the glaze by mixing the icing sugar with a tablespoon of St Germain and adding a teeny bit more at a time until you get a nice thick glaze.

Drizzle on the cakes when they are cooled and decorate as you like.

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Raspberry + Elderflower Cakes


Prep Time : 15 mins | Cook Time : 20 mins | Total Time : 1 hour | Difficulty : Easy

Makes : 2 cups mini crackers

Soft buttery cakes studded with bright raspberries and drizzled with aromatic elderflower glaze.

Ingredients:

For the cakes:

  • 8 tablespoons (115 grams) unsalted butter
  • 1/2 cup plus 1 tablespoon (115 grams sugar)
  • 1 teaspoon finely grated lemon zest
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons (160 grams) all purpose flour
  • 1/4 teaspoon fine salt
  • 1 teaspoon baking powder
  • 1/4 cup (60 mls) full fat milk
  • 2/3 cup frozen raspberries

For the glaze:

  • 1/2 cup icing sugar
  • approx. 2 tablespoons St Germain or elderflower cordial

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Standing or hand-held electric mixer
  • Bowls and spoons
  • 12 well cupcake/cannele/min-bundt pan greased and floured

Directions:

Heat the oven to 170C (335F). Grease and flour a 12 cup muffin or mini-loaf or mini-bundt or cannele pan.

Cream the butter, lemon zest and sugar until light and fluffy.

Add the vanilla then add the eggs one at a time beating really well after each addition. It will be a little curdled because of the ratio of egg to butter but if your ingredients are all warm/room temperature it will hold together better.

Add the flour, baking powder, salt and milk.

Mix gently until about half mixed then add the raspberries and fold until just combined. Fold the raspberries by hand so they keep their shape.

Divide evenly between the 12 cups of your pan.

Bake for 20 to 22 minutes, rotating the pan halfway through baking. They should spring back when lightly pressed in the centre and be golden at the edges. If the oven is too hot they can peak in the middle so keep an eye on the temperature.

Let the cakes cool in the pan for a few minutes before turning out onto a wire rack to cool completely.

Make the glaze by mixing the icing sugar with a tablespoon of St Germain and adding a teeny bit more at a time until you get a nice thick glaze.

Drizzle on the cakes when they are cooled and decorate as you like.

Cook’s Notes:

  • Try this recipe with diced ripe strawberries or blueberries – if you are using fresh fruit you will need to reduce the cooking time by a few minutes.
  • If you find the cakes have peaked and you want to invert them (like mine) just trim the peaks off and eat them – who’s going to know?

 – Keep these cakes in an airtight container at room temperature and eat within 3 days – 

Adapted from The Edmonds Cookery Book.

© 2018 Wellington Bakehouse. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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