MASON CASH ROYAL WEDDING FINAL

Strawberry and Elderflower Cake

Ingredients • 150g granulated sugar • Zest of 1 lemon • 170g unsalted butter • 4 eggs • ¼ tsp salt • 1½ tsp baking powder • 1½ tsp bicarbonate of soda • 250ml plain yoghurt • 120g plain white flour • 150g plain wholemeal flour

Toppings: • 60g softened butter • 3 tbsp elderflower cordial • Juice of ½ lemon • 100g strawberries, chopped • 160g icing sugar • Elderflowers for decoration (remove before serving) • Couple of strawberries for decoration

Method Step 1 - Preheat the oven to 180°C, and grease and line your Mason Cash Original Cane 29cm Dish.

Step 2 – Combine the white and wholemeal flours, baking powder, bicarbonate of soda and salt. Set the dry ingredients aside.

Step 3 – Mix the sugar, butter and lemon zest together until combined. Beat in the eggs, one at a time, then stir in the yoghurt. Then, combine with the dry ingredients.

Step 4 – Pour the mixture into your dish and bake for 40 minutes until golden brown. To check its ready, use a skewer or cake tester and see if it comes out clean.

Step 5 – Once the cake is ready, mix your elderflower cordial with two tablespoons of water and drizzle over the warm cake. Leave to cool.

Step 6 – To make the buttercream, simply blend strawberries and lemon juice in a pan, then stir over a medium-low heat, stirring until fully reduced. Let it cool. This is your ‘jam’.

Step 7 – Finally, beat the softened butter with your cooled jam and mix in icing sugar until a smooth consistency. Then spread over your cooled cake and top with strawberries and elderflowers for decoration!