Delicate, fragrant and beautifully seasonal, this Elderflower & Rose Celebration Cake captures the essence of early summer in every slice. A light, buttery sponge is infused with homemade elderflower and rose cordial, creating subtle floral notes that are perfectly balanced with a sweet elderflower glaze.

The cake is finished with a generous scattering of crushed candied hogweed seed crumb, whose warm citrus and cardamom-like flavour adds an unexpected depth, before being decorated with fresh elderflower florets, rose petals and seasonal wildflowers. Served alongside tangy rhubarb and ginger chong, it becomes a truly memorable centrepiece that celebrates both the abundance of the hedgerow and the benefits of fermented foods.

Whether shared at a midsummer gathering, afternoon tea or a special celebration, this cake is a joyful reminder of the beauty that can be found growing all around us.

Makes: 10–12 slices

Foraging note: Harvest elderflowers on a warm, dry day when the blooms are fully open and fragrant. Pick only from clean areas away from busy roads, and always leave plenty behind for pollinators and the berries that wildlife will rely on later in the year.

Ingredients

Cake

• 200g butter, softened
• 200g caster sugar
• 4 large eggs
• 200g plain flour
• 2 tsp baking powder
• 3-4 tbsp elderflower & rose cordial

Decoration

• Icing sugar
• A little elderflower & rose cordial
• Crushed candied hogweed seed crumb
• Fresh elderflower florets
• Rose petals
• Optional: ox-eye daisy petals

Method

1. Preheat the oven to 160°C fan.
2. Thoroughly grease and flour a 21cm fluted ring/bundt tin.
3. Cream together the butter and sugar until pale and fluffy.
4. Beat in the eggs one at a time.
5. Fold in the flour and baking powder.
6. Stir in the elderflower & rose cordial.
7. Spoon into the prepared tin and level the surface.
8. Bake for 35-45 minutes, or until a skewer comes out clean.
9. Leave in the tin for 10 minutes before turning out onto a wire rack.
10. Allow to cool completely.

Decoration

1. Mix icing sugar with a little elderflower & rose cordial to make a thick icing.
2. Drizzle over the cooled cake.
3. Sprinkle generously with crushed candied hogweed seed crumb.
4. Decorate with elderflower florets and rose petals.

To Serve

Serve with rhubarb and ginger chong for a tangy probiotic accompaniment.

Notes

The floral notes of elderflower and rose pair beautifully with the citrus-cardamom flavour of hogweed seeds, creating a cake that tastes like midsummer in bloom.