Elderflower crunch cake

• softened butter175g g

  plus extra for greasing

• golden caster sugar↗175g g
• eggs↗3
• self-raising flour↗140g g
• ground almonds↗85g g
• baking powder tsp
• milk↗100ml ml
• elderflower cordial↗4 tbsp tbsp
• white or golden granulated sugar4 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, flour, almonds, baking powder and milk until smooth. Pour into the tin and bake for 45-50 mins until golden, risen and a skewer poked in the centre comes out clean.

2. 2

   As soon as the cake has come out of the oven, prick it all over with a skewer. Mix together the cordial and extra sugar, then pour all over the cake. Cool in the tin, then carefully lift out to slice.