Elderflower crunch cake

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Cuts into 8-10 slices

Source

Ingredients

175g softened butter , plus extra for greasing

175g golden caster sugar

3 eggs

140g self-raising flour

85g ground almonds

½ tsp baking powder

100ml milk

4 tbsp elderflower cordial

4 tbsp white or golden granulated sugar

Method

Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, flour, almonds, baking powder and milk until smooth. Pour into the tin and bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.

As soon as the cake has come out of the oven, prick it all over with a skewer. Mix together the cordial and extra sugar, then pour all over the cake. Cool in the tin, then carefully lift out to slice.