This super light sponge is drizzled with elderflower cordial and gin which makes it moist and taste quite special! Of course if you’re baking it for the family you can omit the gin.
For the cake:
225g soft margarine or butter plus extra for greasing
225g self raising flour, plus extra for dusting
50g plain flour
225g golden caster sugar
4 large eggs
zest 1 lemon
For the drizzle:
6 tbsp Belvoir Elderflower cordial
6 tbsp gin
For the icing:
150g icing sugar, sifted
2 tbsp Belvoir Elderflower cordial
2 tbsp Gin
yellow and white sprinkles if liked
1. Preheat the oven to 180 oC/Gas Mark 4. Use plenty of margarine or butter to grease the insides of 2 litre bundt tin, then dust with a little flour.
2. Place the margarine or butter, flours, sugar, eggs and lemon zest in a large bowl, then use an electric whisk to whisk everything together for about 1 minute until it is pale and fluffy. Use a spatula to spoon it into the tin and level the surface.
3. Bake for 30-35 mins or until risen and golden. Mix the drizzle cordial and gin together. Place the tin on a wire rack and use a wooden skewer to prick the cake all over, then spoon over the drizzle and leave to cool in the tin.
4. Sift the icing sugar into a medium bowl, add the cordial and mix to a smooth thick icing. Stir in enough gin to make a coating icing. Invert the cake onto a serving plate, then spoon the icing over. Sprinkle with yellow and white sprinkles if liked.