125g Butter, softened
150g runny honey
2 eggs, beaten
225g SR Flour
1Tbsp Lemon Juice
Elderflower & Lemon Syrup Ingredients:
Per Large bunch Elderflower – 1 bag (approx. 20 stems)
2 cups Sugar
3 cups Water
1 large lemon, sliced
Beat together butter & honey together for 2 mins until light. Beat in eggs, one at a time, then flour, and lastly lemon juice and milk. It should be a slightly runny batter.
Pour either in muffin tins or cake tin, depending on plans for serving. Whatever your choice I suggest not to fill over 5cm in height. Cook for 10 – 15 mins
Remove from tins while still hot and place on a wire rack over plate/board. Spoon Syrup over the top of cake(s) evenly as it will soak into the cake. Suggestion of approx. 2tsp per small muffin size, but you will get a feel for how much syrup you want to add without getting them too wet.
Method for Elderflower & Lemon Syrup:
Elderflower Syrup should be made in advance, (made as soon as possible with fresh Elderflower. You do not need to remove the flowers from the stems).
Add sugar, water & lemon to a saucepan and bring to the boil, reduce to medium heat and cook for approx. 10-15min to let the lemon infuse into the sugar syrup and to allow the liquid to start to reduce.
Prepare a large glass jar or preserving jar and fill with the Elderflower. Once syrup is ready, pour into jar (including the lemon pieces) to fill jar. Put lid on gently while very hot, then tighten, once reduced a little in heat. This can now be stored away until needed. I suggest you do leave at least overnight before opening. Drain syrup off and save in a bottle or jar to use as desired. This quantity will make approx. 750ml of completed liquid.
These tasty little cakes can be served cold on their own or with some honey infused yoghurt or Labneh. Also you could make them as a hot dessert, either as individuals or as one large cake served straight out of the oven with extra syrup to make a sticky dessert and serve with custard or ice-cream.