Soft margarine or butter plus extra for greasing
Self raising flour, plus extra for dusting
Golden caster sugar
Belvoir Elderflower cordial
Icing sugar, sifted
Belvoir Elderflower Cordial
Preheat the oven to 180 oC/Gas Mark 4. Use plenty of margarine or butter to grease the insides of 2 litre tin, then dust with a little flour.
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.
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.
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.
Don’t forget to tag us in your bakes!