Cherry and Lemon Curd Cake with Elderflower Cream

Method

1 Preheat oven to 180°C (160°C fan) mark 4. Line the base and sides of a 18cm x 25.5cm (7in x 10in) cake tin with greased greaseproof paper.

2 Beat butter, sugar and lemon curd together using a wooden spoon or an electric hand whisk until pale and fluffy. Gradually add the eggs, alternating each addition with 1tbsp of flour. Using a metal spoon, fold in the remaining flour and the milk. Gently stir in cherries. Spoon into the cake tin and level the surface.

3 Bake for 25-30min until golden and cooked through - a skewer inserted into the centre should come out clean. If the cake is browning too quickly, cover with foil. Remove cake from tin and cool on a wire rack.

4 Meanwhile, whip together the cream and cordial until the mixture is softly peaking.

5 When cake is cool, remove greaseproof paper; cut into 12 squares. Serve dusted with icing sugar and topped with a spoonful of elderflower cream.