Elderflower Cordial Cake with White Chocolate Ganache

Elderflower Cordial Cake with White Chocolate Ganache

Makes 1 x 8ins cake

Grease and line 2 x 8in cake tin


  • For the Cake
  • 4 large eggs
  • 190g Caster Sugar plus 40g
  • 130g Self Raising Flour
  • 2 tablespoons Elderflower Cordial
  • For the Ganache
  • 500g White Chocolate plus extra grated for decoration
  • 125 ml Double Cream
  • 1 Tablespoon Elderflower Cordial


Preheat theoven to 170 deg Fan Assisted

  1. Separate the eggs
  2. Mix together the Egg yolks and 190g of sugar until doubled in volume and pale in colour. This can take around 10 mins.
  3. In a scrupulously clean bowl, whisk the egg whites until they come to a soft peak then add the 40 g sugar until well combined.
  4. Fold in the whisked Egg whites to the egg sugar mixture until well combined
  5. Fold in the flour until well combined
  6. Add the 2 tablespoons of Elderflower cordial
  7. Divide the mixture into the two cake tins
  8. Bake for 15 mins on the middle shelf until cooked by testing the centre of the cake with a skewer until it comes out clean
  9. Leave cakes to cool

Make the Ganache

  1. In a clean bowl add the white chocolate and melt over a pan of simmering water
  2. Take the chocolate off the heat and add the Double cream and Elderflower Cordial, mixing all the time.
  3. Leave to cool until a soft enough consistency for covering the cake.
  4. Cover the top of  one cake layer with a small amount of ganache and add the other cake on top of this
  5. Cover the whole cake with the remaining Ganache and add some grated white chocolate for decoration in a circle on the edges of the cake.

A version of this recipe can be found in the Clandestine Cake Club Cook Book published Feb 2013


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