I am entering this into the Fortnum and Mason Ndali Vanilla Gift Swap arranged by Vanessa Kimbell. I had a batch of Mandarins looking lonely in the corner of the kitchen and so decided to whip up some marmalade. I was a bit scared that this might taste too sweet with the Ndali Vanilla but as the recipes uses the mandarins skins the result is nice and tart with plenty of mandarin and vanilla flavour.
This cake is actually really pretty and pink and sparkly but I'm already struggling to take good photos on rainy days let alone the winter which is closing in!
This cake is actually really pretty and pink and sparkly but I'm already struggling to take good photos on rainy days let alone the winter which is closing in!
Ingredients
3 eggs
6 oz butter
6 oz self raiding flour
6 oz caster sugar
1 tsp of Ndali Vanilla Extract
Elderberry syrup and extra sugar for topping (you could use strawberry or raspberry syrup instead)
Method
3 eggs
6 oz butter
6 oz self raiding flour
6 oz caster sugar
1 tsp of Ndali Vanilla Extract
Elderberry syrup and extra sugar for topping (you could use strawberry or raspberry syrup instead)
Method
- Cream together the butter and sugar.
- Add the eggs and vanilla to the mix and then the flour.
- Add to a silicone cake mould and bake for 40 mins at 180 C
- Whilst baking mix together 100ml of syrup with 100g of sugar.
- When the cake is baked take out of the oven and whilst hot prick with a fork and pour over the sugar syrup.
