2 Egg Lemon Almond and Elderflower Cake

Lemon, Almond and Elderflower Drizzle Cake recipe

Lemon, Almond and Elderflower Drizzle Cake

What do you do with your last 2 eggs? Boil them? Fry them or cake them?

I was frantically looking for a quick summery cake to bake but I only had 2 eggs left. Every recipe I turned to called for 3 so I decided to create my own cake with what I had to hand and share it with you.

Lemon, Almond and Elderflower Drizzle Cake recipe

Going, going, gone! Summery surprise birthday drizzle cake

You may also notice the new addition to our kitchen… My brand new double oven! I’m absolutely over joyed with it. This is only it’s second cake and I’m struggling to adjust to its efficency. I can actually put a cake in and trust it to do as it’s told! An uncharred cake has been a rare sight in our house for quite some time!

The new addition to my kitchen. Super Hans loves it too

The new addition to my kitchen. Super Hans loves it too

Things I used to make my 2 Egg Lemon, Almond and Elderflower Cake

  • 115g margarine
  • 175g sugar
  • Grated zest of 1 lemon
  • 1tsp lemon oil extract (optional)

Beat together until light and fluffy then add

  • 2 eggs

Beat until even fluffier and it increases in volume (add a little of the flour if it starts to split). Then add.

  • 1 tsp baking powder
  • 175g self raising flour

Beat/fold in. Then add

  • 5 tbs almond milk (or any milk you prefer)
  • 50g of mixed candied peel (you could substitute this for other dried fruit or fresh berries)

Beat/fold in until smooth and the batter reaches a fluffy thick dropping consistency.

Pour the batter into a greased 6 inch round cake tin. (Or a tin of your choice – adjust your baking times accordingly – smaller tin reduce would produce a thicker cake so it may take longer or a larger cake tin wil produce a thinner cake and should take slightly less time to bake). I poured one inch of batter into my tin and had enough left to make 4 small muffins. level and smooth the top with a spatula and sprinkle the top with flaked almonds.

Bake 180 degrees c for 40 minutes I baked the additional muffins for only 14 minutes.

Whilst the cake bakes make the syrup. Allow the cake to cool slightly in the tin before removing it from the tin to cool further.

Things I used to make my Elderflower and Lemon Syrup

  • juice of 2 lemons
  • grated zest of 1 lemon
  • 30- 40 ml elderflower cordial
  • 50g caster sugar
  1. Stir gently til the sugar dissolves.
  2. Bring to the boil then without stirring…
  3. Simmer until the liquid reduces by at least a third.
  4. As it thickens the syrup takes on the yellow hue from the zest.
  5. Allow the syrup to cool slightly before drizzling it all over the cake.
  6. Whilst the drizzle is still sticky sprinkle on a few more flaked almonds for contrast against the now toasted top.

And enjoy!

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25. Happy Birthday to me! Triple Lemon, Triple Layer Victoria Sponge – Extravagana – England

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Triple Lemon, Triple Layer Victoria Sponge

Ok, ok I’ve baked rather a few things already from good old England so it may not be that exotic to choose a Traditional Victoria Sponge. However! I know a true test of baking skill lies in the creation of a perfect sponge. I’ve never made one of these before but I sure have eaten my fair share of them. I have pondered over baking a layered cake for quite some time and debated over experimenting with a Hummingbird Bakery venture delicious although it would have been it involved too many ingredients that I couldn’t find so back to Marguerite Patten! Always wanting to try something a little bit different, and having rather a lot of home made lemon curd still to use up, I made mine a triple lemon triple layered Victoria Sponge…
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The Marguerite Patten recipe for Victoria Sponge has so many variations I think you need a Home Economics degree to put it all together! After engaging my non mathematical brain I managed to measure out in ounces (reading my scales correctly this time- I recently realised that I’ve been reading Llbs instead of ounces… This may explain why my last sponge cake went SO very wrong…)

The Many Variations of Marguerite

I used the variation for one 10 inch cake tin, the plan being that I would simply split my one cake in half and fill it with buttercream and my lemon curd.

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Whisking the eggs well

As I was making probably the biggest cake in Marguerite’s recipe options I had to increase all the ingredients from 4oz to 6oz. Simple?

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Creaming the butter, sugar and lemon zest together

I simplified the method for myself: 6oz of butter and 6 of sugar creamed together. 2 medium eggs to be whisked ‘well’. 2 lemons zest and half a lemons juice added to the butter then beat the eggs gradually into the butter being careful not to curdle the lot.

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Scrambled eggs?

Then to fold in the 6oz of plain flour and ta da we have a cake mix!

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Folding in the flour

Careful not to knock the air out of the mixture I lovingly spread it as flat as I could get it into the greased and lined tin. 35minutes at 180 degrees and I had one slightly thinner than I expected lemon sponge.

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Spread as even as possible in the tin

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One slightly sad looking thin lemon sponge

This rather sad looking sponge would be impossible split down the middle and ice. So I just had to bake another 2 layers!! It would have been a bit of a disappointing cake had I not. To speed up the process I doubled the ingredients to make enough for 2 cakes in one go. I wasn’t entirely sure this was technically the best thing to do but hey I didn’t want to be on all night. The problem being I only have one round cake tin so I had to bake one sponge at a time in order to re use the tin. This meant cooling the cake quickly and hoping the last sponge wouldn’t be airless and dry after the sponge mix had sat around waiting to be plopped into the tin.

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Citrus buttercream

Throwing an unmeasured amount of butter and icing sugar into the food processor, (probably around 1 and a half packs of butter and enough icing sugar to make a good smooth sweet texture) I whizzed it all up with a splash of orange extract and vanilla too. I ran out of lemons by this point so thought any citrus would be a good move…

I am not very good at icing cakes with buttercream. My cupcakes always look a bit sad so this was a bit of a trial by fire. I’ve watched Lorraine Pascale ice cakes and it looks easy so I do what I do best and make it up as I go along. Lorraine made a mint sugar syrup and spread it on to her layered sponge cakes before icing, so I thought this must be a good idea although it did mean deviating from Marguerite’s recipe somewhat.

Lemon Syrup

Using what I had left over from the sponges I simmered the juice from all of the zested lemons with some sugar (enough to cover the bottom of the pan) to make a lemon drizzle. When it and the cakes had cooled slightly I spread a generous sticky coating on all 3 sponge layers to add to the lemony flavour and to help keep it moist.

The Terrible Trio

The exciting bit was then whacking on a thick layer of lemon curd followed by buttercream then smushing on a sponge layer (and it cracked slightly but no one will see this once I coat the entire thing in buttercream. The problem was the lemon curd started to dribble out everywhere! For the second layer I put buttercream first then lemon curd which helped hold it in place a bit better.

Layer 1! Lashings of Buttercream

Layer 2. I could stop here for a traditional Victoria Sponge…

Lemon Curding it up

Layer 3! Looking a bit rustic

It was looking enormous and slightly lopsided. I had obviously not spread the buttercream evenly but the leaning tower of Pisa look is so in right now (I tell myself). Once the third sponge layer was added I spread the remaining butter cream, around the sides of the cake, sealing all 3 layers in. Smoothing the cream round with a palette knife. I saved a little buttercream to finish it off after the entire cake had a little rest in the fridge to ‘set’.

All 3 leaning layers encased in buttercream

The cake was so massive I had to take some shelves out of the fridge just to squeeze it in! Once I smoothed on the final finishing touches of buttercream in an attempt to hide some of the crumbs that had broken off the sponges and worked their way into the cream I faced a little challenge. How to cover the leaning tower of cake up to keep it fresh in the fridge?! It was too big for any of my cake boxes and I had welded it to my glass cake stand with buttercream so it wasn’t possible to move it.

Cake Tent

I fashioned a rudimentary cake tent by selotaping cocktail sticks underneath the glass cake stand and gently folding 2 sheets of tin foil around the cake and skewering them onto the sticks. The cocktail sticks meant the tin foil didn’t touch the buttercream but would stop it all drying out in the fridge. Perfect!

Triple Lemon, Triple Layer Victoria Sponge

Once you start you can’t stop

This cake was immense!! I loved the sharp lemon flavour of the Curd combined with the gentle citrus buttercream. The sponge was probably a bit dry around the edges (hence the loose crumbs) so I would probably take it out the oven a little sooner if I was making it again. But hey for a first attempt at a layered cake I was happy. The tilt definitely gives it a certain je nais sais quais. I enjoyed the quirky take on the traditional Victoria Sponge. I took some to work and one comment was “that is the best cake that I have ever tasted’ which is high praise indeed!

Ps. This cake was perfect for trying out my lovely new cake slice!