Elderflower, Champagne and Raspberry Cake

A slice of summer. Foraged elderflower, tart juicy berries and bubbly sweetness dancing on my tongue. As light and fluffy as a cloud, the only cloud around.

Recipe

• 1 1/2 cups gluten free flour blend (I used 1/2 buckwheat, 1/2 barley and 1/2 rice)
• 1/3 cup coconut sugar
• 3/4 cup champagne
• 1/2 cup rapeseed oil
• 1 tsp baking soda
• 1 cup fresh elderflower, destalked and roughly chopped
• 1 cup raspberries
• pinch of salt
• dairy-free yogurt to serve (optional)

Method

1. Preheat the oven 180°C. Line a loose bottomed cake tin with baking parchment or oil and then a coat of flour.
2. Mix all the dry ingredients in a mixing bowl and make a small well in the centre.
3. Add the champagne and oil an mixed until fully incorporated into a batter
4. Add the fresh elderflower and raspberries (you can also add red currents to make it extra tart!)
5. Pour the batter into a lined cake tin and bake for 40-45 mins. Check it’s cooked by inserting a skewer into the centre, if it’s clean then the cake it ready to come out.
6. Allow to cool for 20 mins in the cake tin before removing, slicing and serving with yogurt.