Elderflower, Berry, Cherry & Ricotta Cake

Why is it that food you grow and harvest yourself tastes infinitely better than anything you could ever buy?

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summer cake, ricotta cake, elderflower cake, summer berries, berry cake

Yield: 10-12

Author: Suze Morrison

Prep time: 40 MinCook time: 57 MinTotal time: 1 H & 37 M

Why is it that food you grow and harvest yourself tastes infinitely better than anything you could ever buy?

Combine the elderflower heads with the sugar and set aside, covered for a few hours to macerate.
Use 5g of the butter to grease a 20cm Cake tin and lightly flour, set aside in the fridge whilst you preheat oven 180C.
In a bowl, whisk the ricotta, cordial, vanilla, and eggs until smooth. Remove the elderflower heads from the sugar and add 230g. Whisk again and add the lime zest and salt.
Melt the butter in a small pan and set aside whilst you whisk the flour and baking powder in a bowl until homogenous.
Remove 1 tbsp of the flour mixture and combine with the berries & cherries, stir the remaining flour into the ricotta mixture followed by the melted butter, taking care not to overwork the mixture, a few lumps are fine.
Fold in half the berries & cherries and pour the batter into your prepared tin. Tumble over the remaining berries & cherries, followed by the remaining elderflower sugar and bake on the middle shelf for 50-70 minutes or until springy to the touch.
Allow to cool in the tin for 20 minutes before turning onto a wire rack to cool completely.
Once cold, dust with icing sugar, elderflowers and serve in slices with lashings of clotted cream.