Please pardon me for being totally new to elderflower. Ha ha! Sua ku me! (meaning mountain tortoise in Hokkien saying that someone is not well informed) Accordingly to Wikipedia, elderflowers are borne in large corymbs (10–25 cm in diameter), where the individual flowers are tiny (about 5 mm), white creamy in colour and each has five petals. Due to its honey like scent, elderflowers are used to enhance a solution of sugar and water to produce the aromatic elderflower cordial. Interestingly, the leaves of this plant are rather bitter-smelling.
Elderflower cordial is typically consumed as a summer drink and is usually diluted with either water or sparkling water with or without tonic or gin. Thanks to my curiosity, we have been enjoying our sparkling water with a hint of elderflower cordial throughout this whole summer! Lovely!
Then the more curious me asked "Can I use elderflower cordial for baking?" Yes! Google tells me that I can and leads me to this recipe.
Hey! This recipe is familiar! This recipe is so like My Mother-in-law's Madeira Cake by Nigella Lawson... but a little different and I like it!
|Elderflower and lemon drizzle cake|