Yield: one 9" x 5" cake (8–10 servings)
Clotted Cream Cake:
- ¾ cup + 2 Tbsp (200g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 tsp vanilla extract
- 4 large eggs, room temp
- ½ cup + 2 Tbsp (145g) clotted cream (homemade or store-bought)
- 1 1/3 cups (150g) white whole wheat flour
- 1 cup (100g) almond flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup (155g) RD Naturals Elderflower Syrup*
*RD Naturals has since rebranded to Elderlane.
- Heat oven to 325°F. Grease and line a 9" x 5" loaf pan with parchment paper; set aside.
- In the bowl of a stand mixer fitted with paddle attachment, beat butter, sugar, and vanilla on medium-high until light, pale, and fluffy.
- Mix eggs in one at a time. Add clotted cream; mix on low just until combined
- In a medium bowl, whisk or sift together white whole wheat flour, almond flour, baking powder, and salt.
- Remove metal bowl from mixer. Using a silicone spatula, gently fold in dry ingredients, making sure to hunt down any hidden flour pockets
- Pour batter into prepared pan, smoothing the top with an offset spatula or back of a spoon.
- Bake for 50–55 minutes. Cake is done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
- Transfer pan to wire rack. Using a skewer or cake tester, poke holes all over the cake. Slowly drizzle elderflower syrup over cake, allowing it to soak in before drizzling more.
- Let cake cool in pan for 10–15 minutes. Remove cake from pan by pulling up on the parchment paper. Transfer cake to wire rack and allow to cool completely.
- Slice with a serrated knife or a sharp chef’s knife. Serve with clotted cream (homemade or store-bought), ice cream, or whipped cream.