Cherry and Lemon Curd Cake with Elderflower Cream

Name: Cherry and Lemon Curd Cake with Elderflower Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: A little butter to grease; 175 g (6oz) unsalted butter, at room temperature; 175 g (6oz) golden caster sugar; 4 tbsp. lemon curd; 3 eggs, beaten; 175 g (6oz) self-raising flour; 5 tbsp. milk; 200 g (7oz) cherries, stoned and roughly chopped; 450 mL (3/4 pint) double cream; 5 tbsp. elderflower cordial; Golden icing sugar to dust

Look out for English cherries when you make this cake – they taste sublime

By The GH Kitchen TeamPublished: 06 July 2008

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Yields:

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Ingredients

A little butter to grease
175 g (6oz) unsalted butter, at room temperature
175 g (6oz) golden caster sugar
4 Tbsp. lemon curd
3 eggs, beaten
175 g (6oz) self-raising flour
5 Tbsp. milk
200 g (7oz) cherries, stoned and roughly chopped
450 ml (3/4 pint) double cream
5 Tbsp. elderflower cordial
Golden icing sugar to dust

Directions

1. Step 1
  Preheat the oven to 180˚C (160˚C fan) mark 4. Grease and line the base and sides of a 18cm x 25.5cm (7in x 10in) cake tin with greaseproof paper.
2. Step 2
  Beat the butter, sugar and lemon curd together using a wooden spoon or an electric hand whisk until pale and fluffy. Gradually add the eggs, alternating each addition with 1tbsp of the flour. Using a metal spoon, fold in the remaining flour and milk. Gently stir in the cherries. Spoon into the cake tin and level the surface.
3. Step 3
  Bake for 25-30min until golden and cooked: a skewer inserted into the centre should come out clean. If you find the cake is browning too quickly, cover with foil. Remove from the tin and cool on a wire rack.
4. Step 4
  Meanwhile, whip together the cream and elderflower cordial until the mixture is softly peaking.
5. Step 5
  When the cake has cooled, carefully remove the greaseproof paper and cut into 12 squares. Serve dusted with icing sugar with the elderflower cream.
  
  Like this? You'll love...
  
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  Lemon drizzle cake
  
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Per Serving:

Calories: 484
Total carbs: 41 g
Sugars: 27 g
Total fat: 34 g
Saturated fat: 20 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time