Walnut Cake

Walnut Cake with Tahini

Walnut Cake with Tahini

This Walnut Cake is flavoured with tahini which gives it an extra nuttiness. Chopped walnuts and tahini are included in the cake batter and the buttercream icing also includes tahini. The cake is decorated with toasted sesame seeds and more chopped walnuts.

Using tahini and yogurt in the cake batter results in a beautifully tender sponge. The tahini ensures that the sponge does not dry out as well as adding an extra dimension of flavour. I think this is the perfect easy autumn (fall) cake.

What is tahini?

Tahini is a paste made from ground, roasted sesame seeds which is used in cuisines of the eastern Mediterranean and north Africa. It is used in both savoury dishes, such as hummus, and also in sweets like halva. It adds a distinctive nutty flavour to dishes and is a good flavour partner for walnuts.

The flavours in my cake are inspired by nevzine, which is a traditional Turkish dessert. It is made from a dough incorporating walnuts and tahini which, when baked, is then soaked in a sweet syrup. I have eaten nevzine in Turkey and enjoyed it although it is slightly too sweet for my taste. However, I thought that the walnut and tahini combination might be pretty good in a traditional loaf cake.

You can buy tahini in most supermarkets and also in specialist Middle Eastern or stores. It keeps for several months in the fridge and can be used in lots of different recipes. I use it in salads, such as my Beetroot Salad with Yogurt and Tahini, and also in home-made Butternut Squash Hummus.

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Walnut and Tahini Cake

What you need to know about my Walnut Cake with Tahini
  • This is a very simple loaf cake. It is quick and easy to make. As with all cakes of this kind, if your butter (stage 5) is at room temperature it makes the cake-making process much easier.
  • You can use walnuts that are already roasted or use walnuts that are not roasted. However, roasting your walnuts just before they are used makes a huge difference to the flavour. It is really easy to do this. Simple put the walnuts in a frying pan with no oil and dry fry them (stage 2) until they are toasted. Sometimes it is hard to tell if they are done from looking at them. They will give off a delicious roasted-nut aroma when they are done. If in doubt, taste a piece of the chopped nuts. You need to keep an eye on the nuts while they are dry frying and stir them occasionally to prevent burning.
  • Similarly, dry frying the sesame seeds (stage 3) makes a big difference to their flavour.

Loved this recipe? Check out the Recipe Index.

Other loaf cakes

I love baking and have lots of easy baking recipes for cakesbiscuits (cookies) and muffins. I especially like making loaf cakes. They are quick, easy, versatile and do not require any extra icing or decoration (unless you want to do it). If you want a basic everyday cake, look no further than a loaf cake. They are also a great base for experimenting with flavours which is a big reason for me to love them. If you like my Walnut and Tahini Cake recipe, you might like some of my other loaf cake recipes.

  • Cherry and Almond Cake – traditional favourite which combines sweet glace cherries with ground almonds
  • Coconut Cake – a full-on celebration of coconut made with dessiccated coconut and coconut cream
  • Ginger and Pear Cake – fresh pears in a loaf cake flavoured with ginger
  • Gingerbread Loaf Cake – old-fashioned gingerbread cake made with treacle and brown sugar
  • Earl Grey Cake – a simple cake flavoured with Earl Grey tea and citrus
  • Latte Cake with Salted Caramel – a mild coffee cake topped with swirls of salted caramel – a caramel latte in the form of a cake!
  • Lavender Cake – delicate and delicious floral cake flavoured with lavender
  • Lemon Drizzle Cake – a classic cake for all the right reasons – an easy hit of lemony deliciousness!
  • Lime Drizzle Cake with Coconut – a simple coconut-flavoured cake flavoured with fresh lime and lime drizzle
  • Orange Drizzle – using oranges in this drizzle cake gives a softer citrus flavour
  • Rhubarb Crumble Cake – rhubarb crumble in cake form – simple cake containing fresh rhubarb and with a streusel topping
  • Rosemary Cake – a simple, unusual cake flavoured with fresh rosemary
  • Rum Banana Bread – absolutely the best way to use up those squishy bananas
  • Thyme Cake – another simple cake flavoured with fresh thyme

Loved this recipe? Checkout the Recipe Index.

Recipe for Walnut Cake with Tahini

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Walnut and Tahini Cake

Walnut Cake

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 1 loaf cake 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

This deliciously nutty Walnut Cake with Tahini is very quick and easy to make.  It is flavoured with toasted walnuts, tahini and sesame seeds.


Scale

Ingredients

For the cake:

  • 125 g (4.5 oz) butter
  • 175 g (6 oz) caster sugar
  • 2 eggs
  • 175 g (6 oz) self-raising flour
  • 2 tablespoons tahini
  • 2 tablespoons Greek yogurt
  • 50 g (2 oz) walnuts

 

For the icing:

  • 50 g (2 oz) butter
  • 100 g (4 oz) icing sugar
  • 1 tablespoons tahini
  • 10 g (0.5 oz) sesame seeds
  • 25 g (1 oz) walnuts

Instructions

  1. Set your oven to 180 degrees centigrade or Gas Mark 4.
  2. Dry fry all the walnuts – the 50 g for the cake and the 25 g for decoration – in a small frying pan.   Stir to ensure that the do not burn. When they are brown and toasted, remove from the pan, roughly chop them and set aside to cool.
  3. Dry fry the sesame seeds that you will use for decoration, following the same method, and set aside to cool.
  4. Grease a 450 g loaf tin and line the bottom with baking parchment.  Alternatively, use a baking parchment loaf tin liner.
  5. Cream the butter with the sugar.  This is much easier if the butter has been left out of the fridge for at least an hour and is at room temperature.
  6. Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour.
  7. Once the eggs have been incorporated add the rest of the self-raising flour.
  8. Stir in the tahini and Greek yogurt.
  9. Add 50 g of the chopped, toasted walnuts.
  10. Spoon the cake mixture into your prepared loaf tin.
  11. Put the tin in the oven and bake for 45 minutes.
  12. Remove the cake from the oven and allow to cool completely.
  13. Make the butter icing by beating the butter with the icing sugar.  This is much easier if the butter is at room temperature.   Add the tahini and beat to combine.
  14. Spread the icing over the top of the cake. Sprinkle with the roasted sesame seeds and the remaining roasted chopped walnuts.

Keywords: walnut cake, tahini cake

This recipe has been shared on #CookBlogShare with Recipes Made Easy and #FiestaFriday with Fiesta Friday and  Liz @ Spades, Spatulas & Spoons

Loved this recipe? Check out the Recipe Index.

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Easy Coconut Cake

Easy Coconut Cake recipe

This easy Coconut Cake recipe produces a wonderful moist cake. It has lots of layers of coconut flavour as it includes desiccated coconut, coconut cream and coconut flavouring. It is topped with coconut-flavoured buttercream and decorated with a sprinkle of desiccated coconut.

I regularly make a Coconut and Lime Drizzle cake but wanted to make a cake which had a full-on coconut flavour. This cake is somehow softer, both in flavour and in texture. I think it is perfect if you are looking to do a bit of comfort eating. I also think it looks very attractive, in an understated, white-on-white way.

What you need to know about making my easy Coconut Cake
  • First off, it is very quick and easy. After all, the clue is in the title. It is a simple loaf cake which means that it is cooked in 45 minutes. However, you do need to wait until the cake is completely cool before you add the icing. Therefore, you may want to make it a few hours ahead. It is fine to make it the day before you want to eat it. Once cooled, wrap it in foil and then ice it the next day.
  • It uses various elements to create the full-0n celebration of coconut. There is desiccated coconut in the cake mix but I also use coconut flavouring. Many supermarkets produce this and it is worth seeking out a good quality one. I think it adds that extra hit of coconut. I also use coconut cream, rather than ordinary milk, to loosen up the cake mix. Again, this adds another layer of flavour. Coconut cream is used again in the buttercream icing.
  • You can keep the iced cake for a two or three days, wrapped in foil, but like all home-made sponge cakes it is best within a day or so. You can freeze it, wrapped in foil and then placed in a freezer bag, for up to three months.
  • I think of this as a typical cake to eat with your morning coffee or afternoon tea. However, I have used it as a dessert, with a scoop of coconut ice-cream for a full-on coconut experience!
Other loaf cakes

I love making loaf cakes. They are quick, easy, versatile and do not require any extra icing or decoration (unless you want to do it). If you want a basic everyday cake, look no further than a loaf cake. They are also a great base for experimenting with flavours which is a big reason for me to love them! Here are some of my favourites.

Easy Coconut Cake recipe

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Coconut Cake

Easy Coconut Cake

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 1 loaf cake (serves 6-8) 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

This quick and easy Coconut Loaf Cake, topped with coconut butter cream, is perfect with morning coffee or afternoon tea.

Coconut Cake


Scale

Ingredients

For the cake

  • 125 g (5 oz) butter
  • 175 g (7 oz) caster sugar
  • 2 eggs
  • 150 g (6 oz) self-raising flour
  • 25 g (1 oz) desiccated coconut
  • 80 ml (3 fl oz) coconut cream
  • 2 teaspoons coconut flavouring

For the icing

  • 200 g (8 oz) icing sugar
  • 80 ml (3 fl oz) coconut cream
  • 100 g (4 oz) butter
  • 1 teaspoon coconut flavouring
  • A little desiccated coconut to decorate


Instructions

  1. Set your oven to 180 degrees centigrade, 350 degrees fahrenheit or Gas Mark 4.
  2. Grease a 450 g (1 lb) loaf tin and line the bottom with baking parchment.
  3. Cream the butter with the sugar.  (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier)
  4. Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour.
  5. Once the eggs have been incorporated add the rest of the self-raising flour.
  6. Add the desiccated coconut, coconut cream and coconut flavouring.  Mix to combine.
  7. Spoon the cake mixture into your prepared loaf tin.
  8. Put the tin in the oven and bake for 45 minutes.
  9. Remove the cake from the oven and place on a baking rack to cool.
  10. Prepare the icing by combining the icing sugar, coconut cream, butter and coconut flavouring in a food processor, or by beating by hand, until you have smooth paste.  
  11. When the cake is completely cool.  Remove from the cake tin and spread the icing on top of it.  You can sprinkle a little desiccated coconut on top to decorate.

Keywords: coconut, loaf cake, cake, easy

This recipe has been shared on #CookBlogShare with Lost in Food and #Fiesta Friday with Fiesta Friday and [email protected] and Greens and [email protected], Spatulas and Spoons

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.
Lime Cheesecake
Lime Cheesecake
Lemon Pavlova
Lemon Pavlova
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St Clement’s Cake

St Clement’s Cake – easy orange and lemon cake

St Clement’s Cake is an easy loaf cake flavoured with fresh orange and lemon. It is a variant on a drizzle cake, as the citrus juices, mixed with icing sugar, are poured on to the warm cake. When cooled, this gives makes the cake extra zesty and moist with a sugary topping.

I love drizzle cakes and often make both Lemon Drizzle and Orange Drizzle. This cake resulted from an idea to do a combination. I think it works well as the orange adds extra flavour to the sharp lemon. If you have ever been avoiding alcohol and have ordered a St. Clement’s, consisting of half and half lemonade and orange juice, in an English pub or bar then you will have an idea of how this cake will taste.

St Clement's Cake
In praise of citrus

I am a huge fan of citrus flavours in baking and desserts. If you like those zesty flavours too, here are some pointers.

  • The flavour of citrus fruits is concentrated in the zest rather than in the juice. Grated citrus zest is a brilliant way to get maximum flavour into your food. However, make sure that you buy unwaxed fruit and that you wash it before grating. Also, use a fine grater as you do not want big lumps of zest in your cake. Stop grating when you get to the white pith, underneath the zest, as this is bitter and does not add anything to the flavour.
  • You can adapt many recipes to use different types of citrus fruits. I have a number of variations on a Lemon Drizzle Cake including Blood Orange Drizzle Cake and Lime and Coconut Drizzle Cake. However, the amount of juice produced by one kind of citrus fruit may be less than another and some are more acid than others. For example, if you are substituting limes for lemons, you will need double the number.
  • Citrus juice, as well as adding some flavour and sourness, also has other very useful properties. For example, when making Lime Cheesecake, it is the chemical reaction between the lime juice and the dairy products that causes the cheesecake mixture to set.
Other citrus baking and dessert recipes
St Clement's Cake
Why St Clement’s?

In case you are wondering, the name comes from the 18th century English nursery rhyme and folk song which refers to the bells of a number of churches situated near the City of London. The first verse is Oranges and lemons say the bells of St. Clement’s. I have happy memories of singing this song as a child and, more recently, with my own children. I am also a born and bred Londoner who worked in the City for many years and was delighted to find many of the churches that are mentioned in the song still standing. The full lyrics are included below.

Oranges and lemons,
Say the bells of St. Clement’s

You owe me five farthings,
Say the bells of St. Martin’s

When will you pay me?
Say the bells at Old Bailey

When I grow rich,
Say the bells at Shoreditch

When will that be?
Say the bells of Stepney

I do not know,
Says the great bell at Bow

Here comes a candle to light you to bed,
And here comes a chopper to chop off your head!
Chop chop chop chop the last man is dead

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St Clement's Cake

St Clement’s Cake

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 1 loaf cake (serves 6-8) 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

This quick and easy St Clement’s Cake is flavoured with zesty fresh orange and lemon.


Scale

Ingredients

  • 125 g butter 
  • 175 g caster sugar
  • 2 eggs
  • 175 g self-raising flour
  • 4 tablespoons of milk
  • 1 lemon and 1 orange (both unwaxed and washed)
  • 200 g icing sugar

St Clement's Cake


Instructions

  1. Set your oven to 180 degrees centigrade or Gas Mark 4.
  2. Grease a 450 g loaf tin and line the bottom with baking parchment.
  3. Cream the butter with the sugar.  (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier.)
  4. Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour.
  5. Once the eggs have been incorporated add the rest of the self-raising flour.
  6. Add the milk and the grated zest of your lemon and orange.
  7. Spoon the cake mixture into your prepared loaf tin.
  8. Put the tin in the oven and bake for 45 minutes.
  9. While the cake is baking, put the juice from your orange and your lemon in a small saucepan.  Heat gently with the lid off until the liquid is reduced by half.  Then add the icing sugar to form a thick syrup.
  10. Remove the cake from the oven and immediately pour the syrup over the top.
  11. Leave the cake in the tin to cool completely before removing.   If you try and take it out while it is still warm it may fall apart as it will be very moist due to the syrup.

St Clement's Cake


Keywords: cake, orange, lemon, loaf cake, St Clement’s

This recipe has been shared on #CookBlogShare with Curly’s Cooking and #Fiesta Friday with Fiesta Friday and Jhuls @ The Not So Creative Cook and Laurena @ Life Diet Health

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.
Lemon Curd Ice Cream
Lemon Curd Ice Cream
Lemon Pavlova
Lemon Pavlova
Lime Cheesecake
Lime Cheesecake
1+

Rhubarb Crumble Cake

Easy Rhubarb Crumble Cake

This Rhubarb Crumble Cake is extremely easy to make – it is basically a simple loaf cake – but has the addition of a crumble topping. This adds a sweet crunchy layer which goes brilliantly with the moist rhubarb-flavoured cake.

I will make a couple of loaf cakes each week for my family to eat. They get sliced up and included in lunch boxes and provide my husband with a mid-morning post-dog-walk snack. I have a number of regular favourites but I am also always looking for new recipes. This recipe for Rhubarb Crumble Cake was inspired by my love of Rhubarb Crumble and by a seasonal over-supply of rhubarb from the rhubarb plant in my garden which seems to get larger every year.

In praise of rhubarb

I have learned to love rhubarb in recent years. It is a great, versatile ingredient. Even if you do not have space to grow-your-own, it is very cheap when it is in season. However, it is also very easy to grow if you have a bit of space in your garden. You literally have to do nothing to it once it is established. It is a perennial plant which produces stalks from late February on into the summer. All you need to do is just cut off the stalks when you need them. It also freezes very easily. Simply cut off the stalks, wash them, cut them into 2 cm lengths and put in a bag in the freezer until you want to use them.

Rhubarb Crumble Cake
What you need to know about Rhubarb Crumble Cake
  • It is an extremely easy cake to make. It is a basic loaf cake recipe so it cooks in under an hour and doesn’t require any icing or other decoration.
  • The key, as with all rhubarb recipes, is to make sure that you use the right quantity of sugar to obtain a good sweet-sour taste. You do not want a sour cake. Cooking the rhubarb with sugar before adding it to the cake means that you can taste it and, if necessary, add a bit more sugar if it is too sour.
  • It will keep for several days, wrapped in foil, in a cake tin.
  • It is easy to freeze so you could make two cakes and freeze one of them. If you want to freeze it, just allow it to cool completely after it comes out of the oven then put it in a freezer bag and pop it in the freezer. When you want to eat it, allow it to defrost completely at room temperature.
  • You can make it without the crumble topping. It is still a great cake.
  • It is pretty versatile and I have been known to serve it for dessert, with cream, custard or ice cream, when I have had unexpected guests.
What else can you make with rhubarb?

I use rhubarb in all kinds of dishes. In addition to Rhubarb Crumble Cake, I also make lots of other rhubarb recipes including, Rhubarb CrumbleRhubarb GinRhubarb FoolRhubarb CompoteRhubarb Roulade, Rhubarb and Rose Ice Cream,  Rhubarb Jam and Rhubarb Curd.

Rhubarb Crumble Cake
Other loaf cake recipes

I am a big cheerleader for loaf cakes. They are quick, easy, versatile and do not require any extra icing or decoration (unless you want to do it). If you want a basic everyday cake, look no further than a loaf cake. They are also a great base for experimenting with flavours which is a big reason for me to love them! Here are some of my favourites.

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Rhubarb Crumble Cake

Rhubarb Crumble Cake

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf cake (Serves 6-8) 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

This quick and easy Rhubarb Crumble Cake is filled with juicy fruit and has a delicious crunchy topping.


Scale

Ingredients

For the rhubarb:

  • 1 stem of fresh rhubarb
  • 2 tablespoons of caster sugar

For the cake:

  • 125 g butter
  • 175 g caster sugar
  • 2 eggs
  • 175 g self-raising flour
  • 4 tablespoons of milk
  • Vanilla extract

For the crumble topping:

  • 25 g butter
  • 40 g flour
  • 25 g sugar

Rhubarb Crumble Cake

 

 


Instructions

  1. Set your oven to 180 degrees centigrade or Gas Mark 4.
  2. Cover a baking tray with foil.  Cut the rhubarb stem into small pieces (approximately 1 cm) and spread the pieces out on the tray.  Sprinkle with 2 tablespoons of caster sugar.  
  3. Put the rhubarb in the oven and roast for 15 minutes.  When done, remove and set aside to cool.  You can taste a piece of the rhubarb and add a little more sugar if you think this is needed.
  4. Grease a 450 g loaf tin and line the bottom with baking parchment.
  5. Cream the butter with the sugar.  (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier.)
  6. Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour.
  7. Once the eggs have been incorporated add the rest of the self-raising flour.
  8. Add the milk and vanilla extract.
  9. Finally, stir in the roasted rhubarb pieces.
  10. Spoon the cake mixture into your prepared loaf tin.
  11. Make the crumble topping by rubbing the butter and flour together by hand or in a food processor until the mixture resembles fine breadcrumbs.  Then stir in the sugar.  Sprinkle the crumble topping over the cake mixture.
  12. Put the tin in the oven and bake for 45 minutes.

Rhubarb Crumble Cake


Keywords: rhubarb, cake, loaf cake, rhubarb cake

This recipe has been shared on #CookBlogShare with Recipes Made Easy and #Fiesta Friday with Fiesta Friday and Jhuls @ The Not So Creative Cook

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.
Rhubarb Crumble
Rhubarb Crumble
Rhubarb Roulade
Rhubarb Roulade
Rhubarb Fool
Rhubarb Fool
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Lemon Sponge Cake with Edible Flowers

Lemon Sponge Cake with Elderflower and Edible Flowers

This lemon sponge cake, flavoured with elderflower cordial and decorated with edible flowers, is the perfect show-stopper for a spring celebration. I bring it out for Mothers’ Day and Easter and also for spring birthdays.

There are lots of things that I love about this cake. First off, it is delicious! Lemon and elderflower are great flavour partners. Secondly, it is really easy to make. It is just a simple lemon sponge, perked up with the fantastic floral taste of elderflower cordial, sandwiched with lemon curd and covered in simple lemon and elderflower buttercream. It is also really easy to decorate. You do not need any icing or cake-decoration skills to produce a really striking cake. It is a doddle to cover the cake with the buttercream. Then all you have to do then is to get creative and add the fresh edible flowers. If there are any bits of the icing that are less than perfect, just cover them up with a flower!

As with all sponge cakes, this cake is best if it is eaten as soon as possible. You can make it a day ahead but any longer than that and it won’t be as good. However, you can make the sponge cakes and then freeze them if that makes things easier. After they have cooled, wrap in cling film and put in the freezer. When you are ready to use, allow to defrost and then sandwich them together, add the icing and decorate.

I make my own lemon curd and elderflower cordial and you can find recipes on this blog. However, there is absolutely no need to do this. A good quality shop-bought lemon curd is fine to sandwich the cakes together and there are lots of great ready-made brands of elderflower cordial. Having said that, it is really fun to make your own if you have time!

Using edible flowers – what you need to know

As you might have worked out from the name of my blog, I love using edible flowers. For someone who really appreciates the visual impact of the food that they eat, but has little decorative skill (piping sugar roses really is not my thing), edible flowers are the perfect ingredient. If you have never used edible flowers before, this is what you need to know.

  • There are many varieties of flower that are edible. There are also many that are not either because they don’t taste very nice or because they are harmful if eaten. It is vital that you know what varieties of flowers you can use in your cooking. If in doubt, don’t use it!
  • Similarly, you need to be sure that the flowers that you are using have not been treated with any chemicals (pesticides or fertilisers) that might be harmful to you. The best way to be sure of this, is to obtain your flowers from a location that you know to be safe such as your own garden. Alternatively, you can now buy edible flowers from suppliers such as Ocado or Fine Food Specialist. Do not use flowers from the florist as they will often be chemically treated to prolong their life.
  • Broadly speaking, edible flowers fall into three categories. Firstly, there are flowers that are primarily decorative. They include lilac, primroses, violas and pansies. Secondly, there are flowers that are decorative but also provide a flavour. These include roses, lavender, elderflowers and dandelions which are generally used in sweet recipes and the flowers of many herbs, such as chives or thyme, which are generally used in savoury recipes. Thirdly, there are flowers which actually form part of the dish. These include peppery nasturtiums which can liven up a salad or courgette flowers which can be stuffed and then either fried or steamed.
  • Before you use your edible flowers, you need to make sure that they are clean. I soak mine in a bowl of cold water for around 10 minutes and then let them dry out on a clean kitchen towel for a further 5 minutes.
  • If you are using edible flowers to decorate a cake, you need to add them just before you are ready to serve it up. This is because the flowers will only keep fresh for a few hours once they have been stuck to the cake. I will keep my decorative flowers in a bowl of water until just before I need to use them. They keep fresh for a couple of days if kept in a bowl of water.
Other recipes using edible flowers

If you would like to explore using edible flowers, I have a lot of recipes that use them for decoration and flavour.

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Lemon Sponge Cake with Edible Flowers

Lemon Sponge Cake with Elderflower and Edible Flowers

  • Author: Tastebotanical
  • Prep Time: 25
  • Cook Time: 35
  • Total Time: 1 hour
  • Yield: Serves 810 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

This Lemon Sponge Cake, flavoured with elderflower cordial and decorated with edible flowers, is probably the easiest show-stopping cake you will find!


Scale

Ingredients

For the cake

  • 450 g butter
  • 450 g caster sugar
  • 8 eggs
  • 400 g self-raising flour
  • 50 g cornflower
  • 2 teaspoons baking powder
  • 3 tablespoons milk
  • 3 tablespoons elderflower cordial
  • Grated zest of 1 lemon

For the decoration

  • 250 g butter
  • 500 g icing sugar
  • Juice of 1 lemon
  • 2 tablespoons of elderflower cordial
  • 8 tablespoons of lemon curd
  • Edible flowers (primroses, pansies, roses)

You will also need three 18 cm loose-bottomed sandwich tins.


Instructions

  1. First make your cakes. Set your oven to 180 degrees centigrade or Gas Mark 4.
  2. Cream the butter with the sugar.  (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier.)
  3. Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour.
  4. Once the eggs have been incorporated add the rest of the self-raising flour and the cornflower.
  5. Add the milk, elderflower cordial and the grated lemon zest.
  6. Grease your Victoria Sandwich tins or containers and then add the cake mixture.
  7. Bake your cakes in the oven for around 35 minutes.  They are done when they are golden brown, springy to the touch and have shrunk away from the edge of the tin.  You can test this by inserting a skewer in the middle of the cake – if it comes out cleanly with no mixture attached, your cake is done.
  8. Allow your cakes to cool on a rack before removing them from the tins or containers. 
  9. Next prepare the icing and decoration. Beat the butter and icing sugar together in a food processor or using a hand blender.  Add the lemon juice and elderflower cordial and beat until the mixture is pale and smooth.
  1. Spread 4 tablespoons of lemon curd on top of one of the cakes.  Place the second cake on top of it.  Spread 4 tablespoons of lemon curd on top of the second cake.  Place the third cake on top of it.
  2. Spread the lemon buttercream over the top and sides of the cake.  
  3. Decorate with edible flowers.  

 

 

 


Notes

  1. Make sure that you are using varieties of flower that are safe to eat and that they have not been chemically-treated.  Wash flowers before  use.

Keywords: cake, lemon, elderflower, edible flowers

This recipe has been shared on #CookBlogShare with Feast Glorious Feast, and #BakingCrumbs with Apply To Face Blog and #Fiesta Friday with Fiesta Friday and [email protected], Spoons and Spatulas

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