Summer Drizzle Cake
Summer drizzle. Pretty apt for here in London. If we can’t have blissful sunshine, we can create it in our bakes!
Introducing our summer drizzle cake. This hunk of a bake is packed full of all those delightful summer flavours, including our homemade Elderflower syrup as the sweet drizzly goodness.
Juicy summer berries, fluffy cream, citrus and elderflower - topped with the most delightful edible flowers for a pop of colour (left over from our shortbread flowers).
The sponge is our CAYC classic, our absolute go-to that never disappoints and is wonderfully versatile. Fancy baking some summer sunshine into a cake? Here’s the recipe…
Here are the ingredients you will need:
For the cake…
350 ml plant based milk (we tend to use oat)
2tbsp lemon juice
300g self raising GF flour
200 ground almonds
300g soft brown caster sugar
300g Vitalite (or any dairy free butter, just make sure it is at room temperature)
3tsp vanilla essence
Zest of one lemon
2tsp baking powder
Handful of fresh raspberries
For the icing…
We used Elmlea plant based double cream, whipped it up to form peaks and gradually added elderflower syrup. For the filling, we added chopped strawberries, raspberries and lemon zest.
If ya wanna push the boat out, you could add edible flowers - put it’s only for the looks hehe. You could use daisies, dandelions, sprigs of elderflower, rose petals, pansies.
Method:
Pre-heat your oven to 160C, grease and line two round tins.
In a jug, combine milk and lemon juice. Pop to one side for around 5 minutes.
In a big bowl, chuck in your butter and sugar - combine until light and fluffy.
Then, add your flour (sieved), almonds, vanilla essence, baking powder and lemon zest into the sugar mix.
Gently fold together, whilst gradually adding the milk/lemon mix. Try to keep as much air in as possible!
Once you are happy, pop your raspberries in the base of the tin and divide equally between two cake tins. Bake for around 30 - 40 minutes depending on your oven.
Leave to cool for just a few moments, then transfer your cakes onto a wire rack to cool completely.
Once totally cool, whip up your plant based cream - take half and fold in strawberries, raspberries, elderflower syrup and lemon zest, dollop onto your base and place the other sponge on top.
Smooth over the remaining cream, sprinkle lemon zest and place your flowers on top.
Slice into it and taste the sunshine! Enjoy and keep the cake in the fridge - gobble within the next 4 days (not that I really need to tell you this, it will be long gone!)
