Cherry and Lemon Curd Cake with Elderflower Cream

Serves: 20

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Total Time: 50

Prep Time: 20

Cook Time: 30

• A little butter to grease
• 175 gram(s) unsalted butter, at room temperature
• 175 gram(s) golden caster sugar
• 4 tablespoon(s) lemon curd
• 3  eggs, beaten
• 175 gram(s) self-raising flour
• 5 tablespoon(s) milk
• 200 gram(s) cherries, stoned and roughly chopped
• 450  (¾ pint) double cream
• 5 tablespoon(s) elderflower cordial
• Golden icing sugar to dust

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.
   
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