Capture the essence of summer in this simple elderflower loaf cake with a crunchy drizzle. This easy bake is great for sharing
Prep:20 mins
Cuts into 8-10 slices
For the loaf cake base175g softened butter, plus extra for greasing175g golden caster sugar3 eggs140g self-raising flour85g ground almonds½ tsp baking powder100ml milk
STEP 1Heat 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.STEP 2As 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.
