Lo and behold, the Royal Wedding Cake is here. Why not bake this Elderflower and Lemon cake and celebrate with Harry and Meghan while watching the wedding ceremony on telly!
(Thank you, Splenda® for sponsoring this sweet post and supporting the Vikalinka kitchen!)
The spring is in the air or is it love? I think both and the buzz and excitement are nearly palpable as the country is getting ready to celebrate the royal wedding number 2 and planning warmer weather shenanigans!
I didn’t want to stay behind, so my contribution is in the form of a cake. But not just any cake. This is the cake! The Royal Wedding Cake!
Ever since the official flavours of lemon and elderflower were released there’s been so much talk of how unusual the royal choice is! They walked away from the classic fruit cake in favour of elderflower and lemon cake but can you really blame them?!! I have never been a fan of fruit cakes, so tradition or not I am a rebel at heart and I wholeheartedly support them!
Another thing I support is elderflower. In fact I might be THE biggest elderflower supporter out there. I have been known to use it anywhere I could imagine like this Rose Rhubarb Layer Cake or Pimm’s cocktail. Both quite British, so if you like to enrich your anglophile experience, try them!
The biggest difference with the elderflower and lemon cake I am sharing today though is that it was made almost entirely sugar-free!! With the summer coming up, which usually means much less clothing covering us up, unless you live in England, I wanted to share a cake that is not as heavy as they come.
This elderflower and lemon cake relies on Splenda® sugar alternative for its sweet taste. It also uses a combination of double cream and Greek yogurt to lighten it up and was specifically developed by the Splenda team to help us get ready for the summer season!
The fresh summer berries, subtle floral scent of elderflowers and bright lemon flavours take this cake to the next level of deliciousness!
My whole family approved. Will you?
- 500g/2 cups unsalted butter cubed
- 12 tbsp SPLENDA® granulated See Recipe Notes if using sugar
- 9 eggs medium
- 225g/1 3/4 cup all purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 90g/1 cup ground almonds
- 4 lemons zest only
- 1 tsp vanilla
- 350g/3 cups mixed summer berries (strawberries, blueberries and raspberries) hulled and chopped
- 1 tbsp fresh mint chopped
- 2 tbsp elderflower cordial
- 300ml/1 1/3 cup double cream/whipping cream
- 100ml/1/2 cup Greek yogurt plain and full fat
- 5 tsp SPLENDA® granulated See Recipe Notes if using sugar
- 2 tsp elderflower cordial
- 1 tsp vanilla
Preheat the oven to 180°C/350F, gas mark 3. Grease and line 3 x 20cm/8 inch round cake tins.
Add the butter to a pan and set over a low heat to melt, stirring occasionally. Set aside.
Add the eggs and SPLENDA® Granulated to a bowl and beat with an electric hand whisk for 5-7 minutes, until pale and foamy. The volume should triple. With the whisk still running, pour in the melted butter and whisk briefly until combined.
Gently fold in the flour, baking powder and baking soda, ground almonds, lemon zest and vanilla until just combined- being careful not to over mix so that you keep the nice light texture.
Once combined divide equally among the prepared cake tins. Bake for 20-25 minutes until light golden and a skewer inserted into the centre comes out clean. Cool the cakes in their tins for 10 minutes then carefully remove from their tins and cool on a wire rack.
Meanwhile make the fruit filling. Add the berries, cordial and mint to a bowl, toss gently to coat and set aside for 30 minutes to macerate. Once macerated drain and reserve the juice from the berries.
When you are ready to assemble add the cream to a large bowl with the SPLENDA® Granulated and beat with an electric hand whisk until very soft peaks form. Carefully fold in the yogurt and cordial until just combined, being careful not to over mix.
Set one sponge on a serving plate and evenly spread over one third of the cream mixture ensuring it goes right to the edge. Make a round dip in the middle of the cream and spoon in a quarter of the drained berry mix. Place the second sponge on top and repeat this process with the next layer.
Finish with the final sponge layer. Spread half the remaining cream over the top of the cake and then use a long pallet knife to spread the rest of the cream mixture around the cake, giving the edges of the sponge a thin crumb coating and a smooth finish. Garnish the top of the cake and plate with flowers and serve with the remaining berries and elderflower juices.
If you want to replace Splenda with sugar. Use 300g/1 1/2 cups of sugar for the sponge and 50g/1/4 cup icing sugar for the cream filling.