Elderflower Bundt Cake with Lime Glaze Frosting

April 8, 2015
Recipe by: Amy of Henry Hudson

Elderflower is the white or cream-colored bloom of the Elder tree, which is actually more like a tall shrub than a traditional tree. Elder trees are found throughout the northern hemisphere, including Mexico, the United States and Europe, as well as in Asia. Elderflower is considered to be the oldest herb cultivated by man, used for more than four thousand years to naturally treat asthma and allergies and to strengthen the immune system. While the leaves, twigs, and roots of the Elder tree are potentially toxic, both flowers and berries provide significant health benefits as an herbal remedy. 

Elderflower is popular in many European countries for antioxidant benefits, helping to lower the risk of cancer, control diabetes, reduce cold and flu symptoms, and alleviate sinus pressure. It is an excellent anti-inflammatory and a natural detoxifier. A 2010 study in Ireland, published in the Journal of Medicinal Plants Research, showed that elderflower also has both antibacterial and antiviral properties, effectively killing even dangerous pathogens such as MRSA. 

Elderflower syrup has a fresh, floral aroma. Its fruity, sweet taste features accents of grapefruit and honeysuckle. It has a myriad of uses: it can be mixed with seltzer water to form a refreshing summertime drink, or as a complement to iced tea, lemonade or vodka and gin cocktails. Add it to a bowl of Greek yogurt instead of honey, drizzle it over summer peaches for a floral accent, or add it to a vinaigrette for a summer salad. To make a rich dessert, try a Poke Cake: put holes in a freshly baked yellow cake with a skewer, douse the cake with the syrup, then top with whipped cream flavored with the same syrup. Or make this delicious Lime & Elderflower Bundt Cake. (After you make the syrup, of course!)


Prep Time: 24 Hrs
Cook Time: 30 Minutes
Yield: 8 - 10 Servings
Difficulty: Medium

Ingredients

Elderflower Syrup

  • 25 elderflower blossoms from a clean environment
  • 2 lemons, thinly sliced
  • 4 1/4 cups of water (1 liter)
  • 1 large square of muslin or cheesecloth
  • 2 2/3 tablespoons of citric acid powder (40 g) - sold near the canning supplies
  • 10 cups sugar (2 kg)

Elderflower Bundt Cake with Lime Glaze Frosting

  • 1 stick of butter, softened (125 grams)
  • 1 cup sugar (200 grams)
  • 3 eggs
  • 1/2 teaspoon salt
  • 2 1/2 cups all purpose flour (300 grams)
  • 2 teaspoons baking powder
  • 1/2 cup milk (100 mls)
  • 1/3 cup elderflower syrup (80 mls)
  • 1 cup powdered sugar, a.k.a. icing sugar or Confectioner's sugar
  • 1 lime, juiced and zested
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Directions

Elderflower Syrup

  1. Carefully check to ensure the blooms are clean. Do not wash them, to prevent them from losing their aroma.
  2. Place elderberry blossoms with slices of lemon into the cold water.
  3. Leave it in a dark, cool place for 24 hours.
  4. The next day, strain the liquid through the muslin or cheesecloth into a Swiss Diamond saucepan
  5. Turn stove burner to medium-low. Stir sugar and citric acid into the saucepan with the elderflower liquid. Heat everything slowly in until all sugar is dissolved, and the mixture has a syrup consistency. It takes about 30 minutes.
  6. Pour hot syrup into clean, dry jars. Close the jars immediately and let cool slowly. Store in a cool, dark place.

 

Elderflower Bundt Cake with Lime Glaze Frosting

  1. Preheat oven to 350°F (170°C).
  2. Grease and flour a Bundt pan.
  3. Cream together the butter and sugar until very light and fluffy, then add in the eggs one at a time.
  4. In a separate bowl, sift the flour, baking powder and salt together.
  5. In a third bowl, combine milk and elderflower syrup.
  6. Bit by bit, mix the dry and wet mixes into the creamed butter/sugar mix, alternating between wet and dry until all is incorporated. Be careful not to overmix.
  7. Pour the batter into the greased and floured Bundt pan. Bake 20-30 minutes, until a toothpick comes out clean and cake is golden brown.
  8. Allow cake to cool completely.
  9. Immediately before serving, make the lime glaze by mixing together the powdered sugar and lime zest. Continue adding lime juice until the glaze reaches a thick, pourable consistency. Drizzle glaze over the cake and serve.