A delicious and sweet cake with a flowery taste from the elderberry blossoms. It looks beautifully when topped with elderflower icing and decorated with strawberries!
- 100 g flour
- 100g ground almonds
- 100 g sugar
- 150 g butter at room temperature
- 4 eggs
- 1 teaspoon baking powder
- 150 g strawberries
- 50 ml elderberry blossom syrup
- 1 spoon of butter
- 100 g icing sugar
- 5 tablespoons elderberry blossom syrup
Preheat the oven to 180°C.
Wash the strawberries, remove the stems and cut into quarters. Beat the butter with the sugar and add eggs, one at a time. Add flour, baking powder and ground almonds, stir until smooth. Add the strawberries and stir gently. Pour into a greased mold and bake for 40 minutes.
Then remove the cake from the oven, make some holes with a skewer and pour the syrup when the cake is still hot. Allow to cool and then remove from the mold.
Melt the butter in a saucepan, remove from heat and add the icing sugar and the elderflower syrup. Stir and gently pour over the top of the cake. Garnish with strawberries. Enjoy!