This Royal Lemon, Pistachio and Elderflower Cake is the Yurt Cafe’s take on the royal cake for Prince Harry and Meghan Markle’s wedding in May 2018.
Prep time: 20 Mins
Cook time: 50 Mins
Effort: Easy
Yield: 12 Servings
Image: The Yurt at Nicholsons
Ingredients
For the cake- 375g butter
- 375g caster sugar
- 200g pistachio (plus extra to decorate, roughly chopped)
- 150g ground almonds
- 300g polenta
- 2 tsp gluten-free baking powder
- 3 tbsp greek yoghurt
- 5 eggs
- 2 lemons, zested and juice
- elderflower cordial
- 350g cream cheese
- 2 tbsp elderflower cordial
- 80g icing sugar
Method
Cake
- Preheat the oven to 160ºC
- Beat the butter and sugar until light and fluffy Add the pistachios, ground almonds, polenta, and baking powder; mix well.
- Finally, add the eggs and lemon zest and juice; mix thoroughly.
- Pour into a lined 26cm cake tin and bake for 45 to 50 minutes or until cake is firm to the touch and a wooden skewer comes out clean.
- While the cake is still warm, gently pour the small amount of elderflower cordial over the cake and let it soak in.
Cream cheese
- Put all ingredients into a bowl and beat until smooth.
- Once the cake is cool, turn out and spread the icing over the top.
- Finally, sprinkle with the remainder of the chopped pistachios.
