Every spring I obsess over elderflowers, searching the hedgerows as I drive for whispers of white as the elderflowers slowly, slowly emerge, then, all of a sudden, completely cover every elder tree.
The season is reasonably long, spanning from mid-October until Christmas, leaving plenty of time for gathering flowers to dry for immune-boosting teas, snipping off fresh to make cordial, infusing in milk for ice creams or dipping in batter and deep frying for crispy and delicately floral elderflower fritters.
Elderflowers, along with elderberries, have a remarkable affinity for the immune system and are wonderfully medicinal. The flowers and berries are both edible, although they need proper preparation. Ideally, flowers should be cooked or steeped before consuming (using raw flowers for decoration is fine), and the berries should be cooked slowly, uncovered, or dried for tea. Leaves and bark, however, should not be consumed and as much of the stalks should be removed before preparing as possible.
Easy elderflower cordial
Both the following recipes highlight elderflowers in the form of cordial. Here is a simple, fridge-stored elderflower cordial recipe:
Combine 500g water and 500g sugar in a pot and bring to a boil. Simmer for 5 minutes, stirring until the sugar is fully dissolved. Add about 20 freshly picked elderflower heads (remove as much of the stalk as possible), one thinly sliced lemon (including the skin), and 2 tsp citric acid. Stir, cover, and allow the mixture to infuse overnight. The next day, strain and pour into sterilised bottles. This cordial will keep in the fridge for at least 3 months, and sometimes up to a year. While there are ways to make shelf-stable, long stored cordial, this version is quick and easy for immediate use.
Apricot, almond and elderflower cake (GF)
This beautiful, naturally gluten-free cake is sticky and sweet, moist and very moreish. It will last close to a week in an airtight container in the fridge or 3 months well wrapped in the freezer to have on hand as we are moving towards the festive season.
Ingredients:
200g dried apricots
250ml water
50ml elderflower cordial + 100ml additional elderflower cordial
50ml lemon juice
275g ground almonds
50g melted butter
1 1/2 tsp baking powder
1/4 tsp salt
200g sugar
6 eggs
Zest of one lemon
Method:
1. In a medium pot, combine the dried apricots, water, 50ml elderflower cordial, and lemon juice. Bring to a boil, then simmer on low for about 10 minutes, reducing the liquid to about a quarter of its original volume. Remove from heat and allow to cool.
2. Once cooled, place the mixture in a food processor and blend until mostly smooth; some small chunks are fine. Add the remaining ingredients and pulse until combined.
3. Pour the batter into a buttered and lined 20cm cake tin. Bake at 170°C for 35-40 minutes, or until the centre is golden and feels firm to the touch.
4. As soon as the cake comes out of the oven, drizzle with the remaining 100ml elderflower cordial. Allow to cool.
This cake can be served as is, topped with toasted slivered almonds, elderflower petals, and a dollop of whipped cream or yoghurt.
Alternatively, as shown here, it can be layered with sweetened whipped cream cheese and lemon curd (double the recipe for a layered cake).
This is not a traditional tiramisu by any means, but if you have elderflower cordial on hand, it’s a very easy dessert and people absolutely love it.
Quick and easy lemon and elderflower tiramisu
This is not a traditional tiramisu by any means, but if you have elderflower cordial on hand, it’s a very easy dessert and people absolutely love it.
Ingredients
1 packet Italian ladyfinger biscuits
200ml elderflower cordial diluted with
150ml water
70ml vodka or gin (optional)
250ml cream
100g softened cream cheese
Zest of one lemon
1 jar store-bought lemon curd
Method
1. In a large bowl, whisk together the cream, cream cheese, and lemon zest with an electric mixer until soft peaks form. Set aside.
2. In a shallow bowl, combine the elderflower cordial with water and vodka or gin (if using). Dip each ladyfinger biscuit briefly in the cordial mixture, ensuring both sides absorb the liquid, then place the soaked biscuits in the bottom of a pudding dish (or a lined cake tin if preferred).
3. Cover the biscuits with a layer of the whipped cream mixture, spreading it evenly, followed by a layer of lemon curd.
4. Repeat with another layer of soaked biscuits, then add another layer of cream mixture, followed by lemon curd. Finish with a final smooth layer of the cream.
5. Chill for at least 2 hours before serving. Garnish with extra lemon zest, elderflowers, or rose petals, if desired.
