Elderflower & strawberry cake

Serves 12

400g unsalted butter, plus extra for greasing

300g caster sugar

6 eggs

400g self-raising flour

1 tsp baking powder

300ml double cream

100ml elderflower cordial, plus 6 tsp

100g icing sugar

90g strawberry jam

12 strawberries, hulled and halved

edible flowers, to decorate

2 x deep 20cm cake tins

baking paper

Preheat the oven to 180°C/160°C fan/gas mark 4 and grease and line the cake tins with baking paper. In a large bowl, cream together the butter and sugar, using the back of a wooden spoon, for 2-3 mins until soft and fluffy.

Whisk in 1 egg at a time until all are completely incorporated. Fold in the flour and baking powder, then mix in 50ml of the double cream and the 100ml of elderflower cordial. Divide the mixture equally between the prepared tins, then bake for 20-25 mins until the sponge springs back when pressed lightly. Make some small incisions in the cakes, then drizzle 2 tsp of elderflower cordial over each cake. Allow the cakes to cool in the tins.

Place the remaining 250ml of double cream in a food processor and whisk for 3-4 mins until thick, but still smooth. Stir the icing sugar into the cream.

Remove the cakes from the tins and baking paper, then cut them in half horizontally. Place one of the cake pieces on a serving plate, then spread with a third of the strawberry jam. Top the jam with 3 tbsp of the cream mixture and spread it out evenly. Repeat the process with the next 2 cake pieces, then place the last cake piece on top. Pile on the remaining cream. Drizzle the remaining 2 tsp of elderflower cordial over the cream, then decorate the top with the strawberries and flowers, and serve.

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