I actually had a plan to save this Berry, Orange Blossom and Elderflower Cake for right in the midst of elderflower season. You know us bloggers and blogging calendar sensibilities.Then, two things happened.
First off, the kiddoes are home for the school holidays. Now anyone with two young kids knows what this means – yes entertainment galore. So, we have sleepovers, cinema, playground, shopping and Cambridge trips. We have art supplies coming out of our ears and gardening times booked in. We have an Easter egg hunt PLUS an Easter treasure hunt too.
Phew right? In between all that we have some baking sessions booked in. You see where I am going with this yeah?
So why should you make this Elderflower Cake? Well, this simple yet stunning centrepiece cake is all about the spring – heading into summer flavours. The sponge is a normal sponge cake but with the addition of orange blossom and elderflower it becomes soooooooooo delicately florally flavoured.
Mascarpone Whipped Cream (Mascarpone Cream)
This Elderflower Cake becomes even better when paired with Mascarpone Whipped Cream. You can use homemade whipped cream in this cake, but homemade Mascarpone Cream just is just soooooooo good. Especially when paired up with the floral flavours of orange blossom and elderflower. Make an extra batch and serve it with fresh fruit and tons of other desserts.
How To Make Mascarpone Whipped Cream In Two Easy Steps
Step 1. Mix the mascarpone and sugar until combined.
Step 2. Add the rest of the ingredients and whip till the cream forms soft peaks.
Mascarpone vs Cream Cheese
So Mascarpone is a buttery, triple Italian cream cheese that has a fat content of at least 40%. This gives mascarpone a creamier and much richer taste compared to cream cheese.
Cream cheese, on the other hand, has that slight acidic taste with a fat content of at least 33% taste. Perfect for whipping up cheesecakes especially the no-bake kind.
I prefer to use mascarpone to make this cake but sure, you can try using cream cheese instead, although you may need to add a little extra sugar to the mix.
For more cake recipes why not try out this below,
Thank you for reading my Berry, Orange Blossom and Elderflower Cake with Mascarpone Whipped Cream recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
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Berry, orange blossom and elderflower cake with mascarpone whipped cream
Berry, orange blossom and elderflower cake with mascarpone whipped cream.
- 260 g (9 oz) self-raising flour sifted
- 1.5 tsp baking powder
- 260 g (9 oz) very soft butter
- 260 g (9 oz) caster sugar
- 4 large eggs
- 3 tbsp elderflower
- 2 tbsp orange blossom water
Macapone whipped cream
- 180 g (6.3 oz) mascarpone , chilled
- 2 tbsp caster sugar
- 375 ml (1.5 cups) whipping cream
- 1.5 tbsp elderflower cordial
- 0.75 tbsp orange blossom water
- Spring flowers
- Preheat the oven to fan assisted 150 C / 170C / 325F / gas 3 and line and grease three 20 cm / 8 in cake tins.
- Mix the flour and baking powder in a large bowl. Add the rest of the ingredients and mix with an electric hand mixer until well combined. The mixture should be of a dropping consistency but if it is not, add a little water.
- Divide the batter between the three cake tins and gently level with a spatula. Bake for 30-35 mins until a skewer comes out clean.
- Allow to stand for 5 mins before turning them on to a wire rack to cool.
- Make the mascarpone whipped cream by mixing the mascarpone and sugar until combined. Then add the rest of the ingredients and whip till the cream forms soft peaks
- Then transfer one cake onto the serving tray and spread a third of the mascarpone whipped cream on top. Then place the second cake on the first and spread another third whipped cream on top. Repeat with the third cake and decorate with fruits and any flowers you might have before serving.