A delicious cake that’s not too sweet. It gets even better if you pour a few teaspoons of syrup over your piece of cake, just before you eat it.
The elderberries in the cake are not dangerous to eat, as they are baked for longer than 20 minutes, which is advisable for the treatment of raw elderberries.
Raw elderberries should usually boil or bake for at least 20 minutes to neutralise the small amount of toxin found naturally in the berries. NEVER eat the berries raw.
ELDERBERRY SPONGE CAKE
175 G SOFTENED BUTTER
200 G SUGAR
60 G GRATED MARZIPAN
250 G FLOUR
2 1/2 TSP. BAKING POWDER
1/2 TSP. SALT
4 M/L EGGS
ZEST OF 1 ORGANIC LEMON
2-3 TBSP. LEMON JUICE
170 G ELDERBERRIES
4 TBSP. ELDERBERRY SYRUP
Preheat the oven to 175 degrees celsius.
Butter a 20 cm springform and line it with baking paper on the bottom and sides.
Whisk sugar, butter and marzipan light and creamy.
Add the eggs in one at a time, whisk in some of the flour at the end to avoid the cream separating.
Add the lemon zest and stir well.
Mix the rest of the flour, baking powder and salt together and fold it into the eggs with a rubber spatula.
Pour in the lemon juice and stir the butter to a soft and creamy consistency.
Carefully fold 3/4 of the elderberries into the batter and distribute it in the mould, smooth out the surface and sprinkle the last 1/4 berries on top.
Bake the cake for 50-60 min, or until a toothpick comes out clean when stuck into into the cake.
Immediately poke a lot of holes in the cake and pour 4 tbsp. syrup over it so that it can seep into the cake, while it cools.
50 G OF ICING SUGAR
3 TBSP. ELDERBERRY SYRUP
Mix icing sugar and syrup and spread over the cold cake.