Dessert Bar

The rain in finally here. Soggy leaves line my driveway. It has brought about a much desired change in the weather. I woke up to the crisp breeze flowing through the window I should have closed. My closet in now packed with all my winter coats I had left at my parents house in the summer. My sandals are now thrown to the back of the closet and shearling lined boots are beside my bed. 

I hope the weather says this way for a while. I want the cold to continue. 

So I made these desserts of course a bit ago, I'm always rather late to post anything. 

I first tried elderflower in the form of a soda found at Berkeley Bowl. The bottle and packaging was so pretty, I was immediately drawn to it. I knew I had to buy it. I loved it. Reminded me somewhat of a grapefruit but more floral and subtle. 

So after looking it up online and then never finding it again in a store around me, I ordered a bunch online. I mean a lot, bottles of soda and the cordial syrup which is more like a concentrate to dilute down into drinks and such. But I  wanted to use it more for baking. 

An elderflower cake was in store. Because cakes are great and also pretty simple to make. I really liked it. Soft, moist with that hint of elderflower that lingers.

Then I finally made some madeleines that came out. I had tried with different recipes before but they all just came out somehow wrong. After finding the blog, Manger, and looking through every post, I decided to try her recipe. Finally one that works! Plus have you seen that blog? Ridiculously gorgeous. 

Elderflower Cake                                                  

*will make one 8" round layer, double the recipe for a traditional sized bundt pan

1/2 cup + 1 tbsp (125g) butter, softened

1 cup (200g) sugar

3 eggs

1/2 tsp salt

2 1/2 cups (300g) flour

2 tsp baking powder

just under 1/2 cup (100ml) milk

1/4 cup (60ml) elderflower cordial 

Cream butter and sugar together until very light and fluffy, about 5 minutes on a stand mixer. Add in eggs one at a time. 

Sift flour, baking powder and salt together in a separate bowl. Combine milk and elderflower cordial in a separate bowl.

Add in the dry and wet mixes, alternating to the butter/sugar. Do not over mix.

Butter and flour a 8" round cake pan. Pour batter in. Bake in a 350F oven for 20-30 minutes of until golden and toothpick comes out clean.

Let cool completely. 

For the icing I just whisked some powdered sugar with elderflower cordial until I got a thick but pourable consistency to drizzle on the cake.


from Mimi Thorisson's blog Manger

1/2 cup + 1 tbsp (130g) white sugar

1 tbsp (20g) honey

1/4 tsp salt

3 eggs

1 cup + 3 tbsp (150g) AP flour

1 tsp baking powder

1 tsp lemon zest

2 tbsp orange blossom water

1/2 cup + 1 tbsp (125g) butter, melted

Cream sugar, honey, salt & eggs together until very fluffy. 

Sift the flour & baking powder over the mixture. Gently fold in. 

Fold in the melted butter, zest & orange blossom. Chill in the fridge for 2 hours or overnight. 

Oven 350. Butter & flour a madeleine pan. For a standard size madeleine pan, use 1 tbsp of batter, for mini madeleine pan, use 1 tsp of batter. Make sure you use batter directly from the fridge, keep batter between bakes in the fridge. 

Bake for 10-12 minutes, until edges are golden. Shake from pan.

*I used a standard size madeleine pan and got about 24 madeleines.

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