Lemon and Elderflower Cake (or pudding!)

This is a recipe from Nigella Lawson - and its wonderful.  You cake make this as a pudding or a cake depending on the size of the dish you use.  One of the reasons I love this cake is that it uses the bung it in method.  All you do is put everything into a mixer or food processor and turn it on for a few minutes.  What could be easier?

If you want a pudding serve warm and  use a smaller, deeper dish, if you want a lovely cake use a dish size aprox 8'x12"  The time it takes to cook will depend upon the dish so keep an eye on it after about 12 minutes.  It is cooked when slightly brown around the edges and bounces when touched.  Elderflower cordial is available in Australia at large liqour outlets and usually at the larger supermarkets.

Now, about the yoghurt, I ran out so I used sourcream - worked perfectly.  Nigella suggests processing everything except the yoghurt and lemon and cordial and putting that through the funnel.  Too much work for me, I just put it all in together.  Use the usual rule about drizzle - hot cake cold drizzle.

Ingredients 

175g soft butter

150 g castor sugar (you can use less, and I do!)

100g rice flour (I have run out of rice flour before, so used just plain flour - worked perfectly)

75 g ground almonds

1-1/2 teaspoon baking powder

3 large eggs

1 large lemon zested

2 tblsp (undiluted) elderflower cordial

4 tblsp full fat greek yoghurt

Drizzle:

3 tblsp (about 1 lemon's worth) lemon juice

100ml elderflower cordial (undiluted)

Method

Prehead over to 160C fan forced (or 180C not). Butter an ovenproof dish (see notes above)

Use a food processor,  - process all the ingredients for the cake.

Place in dish and bake for about 20-25 mins, top of cake will be golden and edges a bit darker and coming away from the edges.

While cake is cooking, prepare the drizzle by combining the 2 ingredients in a jug, mix well.

When the cake is cooked, prick with a skewer all over and gradually pour all the syrup over the cake. Either serve warm with cream or allow to cool.