I’m a huge fan of lemon drizzle cake, in particular my Mum’s lemon drizzle, it brings back happy memories from my childhood. So when I stumbled across a recipe for elderflower and pistachio I knew I had to give it a go. And this is the recipe I mentioned in my post elderflower cupcakes. I never knew I would like elderflower in cakes quite so much.

It’s a nice simple recipe using a creaming method, the thing that took the longest time was de-shelling 100g of pistachios! I must look closer next time to see if they sell them without their shell. The elderflower cordial is not used in the cake mix but combined with granulated sugar and drizzled generously over the top.

Apparently this cake tastes better the next day, but so far it has never made it to the next day for me to confirm that or not!

For the cake:

175g Butter, softened

175g Golden caster sugar

3 Eggs

140g Self raising flour

85g Ground almonds

100g Pistachios

1/2 Tsp Baking powder

For the Drizzle:

4 Tbsp Elderflower cordial

4Tbsp White or golden granulated sugar

* Preheat oven to 160C /325F/ Gas mark 3. Grease and line a 2lb loaf tin

* Chop the pistachios until you have a mixture of both powder and small pieces

* Cream together the butter and sugar until light and fluffy

* Beat in the eggs, flour, almonds, pistachios, baking powder and milk until fully combined

* Pour the batter into the prepared loaf tin and bake for 45-50 minutes until golden, risen and a skewer inserted in the centre come out clean.

* As soon as the cake is out of the oven, leave in the tin and prick the top all over with a skewer. For the drizzle mix together the cordial and the sugar then pour over the top of the cake allowing it to run down the holes. Leave to cool in the tin before carefully lifting out to serve.