Kim Robinson Written by Kim Robinson

Royal Wedding Cake Recipe Time

Lemon and elderflower cake will fast become a favourite amongst bakers this year as it’s been announced that Claire Ptak, owner of Violet Bakery in East London, has been given the royal task of creating this delicious flavoured cake for the upcoming wedding of Prince Harry and Meghan Markle on 19th May 2018.

www.ragus.co.uk prides itself in its long British heritage of supplying pure sugars as ingredients for bakers and dessert manufacturers, so we have put together a simple lemon and elderflower loaf recipe just for you. You can now recreate your own version of the Royal wedding cake to eat, while watching the nuptials take place!

Fun Royal wedding cake facts:

– Did you know that the Royals introduced cake figurines; Victoria and Albert’s wedding cake was the first to be decorated with figures of the bride and groom.

– Prince William and Kate Middleton’s wedding cake was rumoured to cost £58,000!

– Prince Charles and Diana’s wedding cake was five-foot high, weighed 18 stone!

 

Lemon & Elderflower Drizzle Loaf

 Ingredients

For the cake:

4 medium free-range eggs – should weigh approx. 7oz ***

7oz self-raising flour

7oz softened baking margarine/unsalted soft butter

7oz Ragus golden caster sugar

1 tsp. baking powder

2 tbsp. elderflower cordial

Zest of 2 lemons

*** Eggs should be equal weight to flour, sugar and margarine

For the drizzle:

Juice of 1 strained lemon

30ml water

1.5 tbsp elderflower cordial

2.5oz Ragus golden caster sugar

***TOP TIP – Can spread the mixture into muffin cases for individual cakes.

For the decoration:

Thinly shredded lemon rind

Edible flowers

 

Cooking method

1. Preheat oven to gas 4, 180°C, 160°C fan.

2. Grease and line a loaf tin.

3. Blend together the flour and baking powder.

4. Mix the sugar, butter, elderflower cordial and lemon zest together into a creamy fluffy consistency.

5. Add the eggs, mixing all the time.

6. Fold in the flour and baking powder until all ingredients are mixed smoothly.

7. Spoon mixture into loaf tin and level out.

8. Bake for 30minutes or until cooked – check at regular intervals.

9. Remove your baked loaf and cool on a wire rack.

10. While loaf is baking you can start creating the drizzle.

11. Place the lemon juice, water, cordial and sugar into a saucepan and gently heat until the sugar has dissolved.

12. While the loaf is still warm, make lots of little holes in the cake using a skewer.

13. Drizzle the lemon and elderflower liquid over the cake making sure you have covered the whole cake.  Some of the liquid will seep into the holes you have created to add texture and more flavour to the cake.

14. To decorate use edible flowers and lemon zest.

15. Eat and enjoy!