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 (¾ 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 Good Housekeeping Cookery 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 (¾ 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...
  
  Simple chocolate cake
  
  Lemon drizzle cake
  
  Lemon drizzle cheesecake

Per Serving:

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

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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