I’ve been stalking elderberry bushes all spring waiting for the delicate florets to bloom, and at last the time is here! Luckily I haven’t run off the road or bike paths yet while scouting the roadsides and fields for wild edibles to forage.
Elderflower is commonly foraged and used to make elderflower cordial, a sweet drink to add to cocktails or lemonade. I wanted to try infusing the blooms into a tea cake and (after watching every season of GBBO – who’s with me???) it seemed like the perfect marriage for a lemon drizzle cake. (Hopefully Mary Berry would be proud!)
I infused elderflowers into non-dairy milk before adding it to the cake batter and the flavor does come through nicely in the final result. While the cake is still warm it’s soaked with a lemon-honey-elderflower tea infusion. Once cooled the cake is then drizzled with an elderflower lemon glaze. So basically it’s an explosion of elderflower love. My number one (6yo) taster gave his approval and we finished the last tiny pieces this morning with our tea. I guess I need to go foraging again!
If you can’t find elderflower I have a good feeling that this cake would be equally as wonderful infused with chamomile blossoms or lemon balm or verbena. Ok, getting lots of ideas now so I can make this cake over and over again once elderflower season has ended.
Important: Please be sure that you can properly identify the plant before picking/using it! If you’re unsure, DON’T pick or eat it! Seek out a local forager and cross reference plant guide books to help you identify any wild edibles you are unsure about.
You will only need a few large elderflower heads for this recipe. I picked a large basket full of flowers and currently have a batch of my first try at elderflower champagne started. Fingers crossed it works!
Happy foraging friends!
recipe after the jump…