Royal baker gives the first glimpse of Harry & Meghan's wedding cake

Royal baker gives the first glimpse of Harry & Meghan's wedding cake


Posted 16th May

The countdown to the royal wedding is officially on, with just 3 days to go until Harry and Meghan tie-the-knot!

But when it comes to their cake, this royal couple are breaking with tradition yet again, and have opted for a lighter choice – an Elderflower and Lemon cake.

Enlisting the work of professional baker, Claire Ptak from Violet Cakes London, Claire recently took to instagram to reveal the making of the most famous cake of the year.

 

Image courtesy of @violetcakeslondon

 

Describing the cake as 'Petal Perfect', Claire has made the couple an Elderflower and Lemon cake, decorated with buttercream and fresh flowers, using only the best produce, of course. Looking at her previous photo, it looks like it's going to be a whopper!

 

Image courtesy of @violetcakeslondon

If you fancy making your very own royal wedding-inspired bake, then take a look at our recipe below for an Elderflower & Lemon Drizzle cake!

 

Elderflower and Lemon Drizzle Cake

Serves 12

Prep time 20 minutes Bake time 45-50 minutes

 

Ingredients

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 large eggs
  • 225g self-raising flour, sifted
  • zest and juice 1 lemon
  • 100ml Belvoir Elderflower Cordial
  • 2 tbsp granulated sugar

 

Method:

1. Preheat the oven to 180°C/fan 160°C/Gas Mark 4. Grease a 20cm round, deep, loose-based tin and line with baking parchment.

2. Place the butter, sugar and lemon zest in a large bowl. Use an electric whisk to beat the butter and sugar together until they are pale and fluffy. Gradually add the eggs, whisking well between additions and adding 2 tbsp of the flour with the last egg – this will prevent curdling.

3. Sift over the remaining flour, then gently fold in with a metal spoon along with 2 tbsp hot water. Spoon into the prepared tin, level the surface and bake for 45-50mins or until it is shrinking away from the sides of the tin. A fine skewer inserted in the centre should come out clean. Cool in the tin for 5 mins.

4. Squeeze the lemon juice, then sieve to remove the bits, and stir in the cordial. Use a fine skewer to prick the cake all over. Pour over the syrup, then sprinkle over the sugar – it should sink in but leave a crunchy crust. Leave to cool completely before removing the cake from the tin. Serve in wedges.

 

Recipe courtesy of Belvoir Fruit Farms






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