Priscilla made this deliciously fragrant cake from a Helen Goh recipe. Yum!
Preheat your oven to 170ºC (335ºF) and line a 20cm (8″) springform cake tin. Place 200g (7 oz) of caster sugar into a bowl or a stand mixer bowl and rub the zest of 3 limes or 2 lemons into it. Now add 190g (6¾ oz) of room temperature unsalted butter and beat until smooth and creamy. Beat in 3 large eggs (also at room temperature), one at a time, and 2 teaspoons of pure vanilla essence. Sift together 200g (7 oz) of plain flour, 1½ teaspoons of baking powder and ¼ of a teaspoon of fine salt. Add about one third of this to the wet ingredients followed by 30ml (1 fl oz) of elderflower cordial and mix to combine. Add a further 30ml (1 fl oz) of elderflower cordial and mix again. With a spatula, fold in the rest of the dry ingredients until just incorporated. Slice 300g (10½ oz) of strawberries into 1¼cm (½”) slices. Reserve 15 slices and gently fold the rest into the cake batter. Transfer the batter to the prepared cake tin and smooth the surface. Arrange the remaining strawberry slices on the top and sprinkle with 30g (1 oz) of slivered pistachios. Bake for 55-60 minutes until a skewer inserted into the centre comes out clean. Cool for 30 minutes before removing from the tin. This cake is best served on the day it’s made.
michelle picker cooks 