There seems to be a rather disconcerting build up of kiwis in my fruit bowl. With Morrisons selling eight for a pound I keep buying them, leaving them to ripen and promptly forgetting them. The rabbits polished off the rather soft, wrinkly specimen lurking at the very bottom of the bowl and I’m duly eating one every day at lunch, but the surplus has pushed me to try cooking with them for the first time. That and, well, I spoiled myself to a new cake pan and stand at Ikea this weekend.
In another windfall, I unearthed a bottle of elderflower cordial while tidying the kitchen so it’s coming along for the ride. I’m keeping my fingers crossed that kiwi and elderflower will be friends; some random googling seems to suggest so. My willing co-workers will be sampling the creation and will hopefully judge it to be more Lorraine Pascale than Letitia Cropley.
UPDATE! The cake went down very well. The elderflower was quiet subtle even though I used more than the original recipe called for. The granulated sugar formed a delightfully crunchy top which twinkles in the light. A definite thumbs up all round.
Kiwi and elderflower cake
Adapted from BBC Good Food
- 175g butter, at room temperature
- 150g caster sugar
- 3 eggs, beaten
- 140g self-raising flour
- 85g ground almonds
- ½tsp baking powder
- 75ml milk
- 3 kiwis, cut into small pieces
- 6 tbsp elderflower cordial
- 4 tbsp granulated sugar
Preheat your oven to 160°C. Grease and line a 2lb/900g loaf tin. I used a 1.5L star-shaped tin which I buttered and coated in flour.
Beat the butter and caster sugar until pale and fluffy then add the eggs and mix until smooth. Sift the flour, baking powder and almonds and fold into the butter mix. Stir in the milk, pour into the prepared tin and bake for 45 minutes until golden and a skewer comes out clean. It’s worth noting that my cake to considerably longer to cook, more like an hour.
While the cake is still hot, prick all over with a skewer. Mix together the elderflower cordial and granulated sugar and pour over the top of the cake. Leave to cool then turn out of the tin.