Elderflower Pinenut Cake Recipe
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 8 persons
This elderflower pinenut cake smells like sunshine and early summer, combining the sweet taste of elderflowers with yummy pinenuts and a polenta base for a gluten-free treat. It's perfect with a cup of tea and, if you feel so inclined, with a spoonful of blackcurrant or berry jam.
  • 250g/1 cup + 2 tablespoons butter
  • 250g/1 cup + 2 tablespoons caster sugar
  • 200g/1½ cups ground almonds
  • 150g/ ¾ cups pinenuts
  • 200g/1¼ cups polenta or coarse cornmeal
  • 1 teaspoon baking powder
  • 3 tablespoons of plain yogurt
  • 1 cup of fresh elderflowers, shaken and separated in tiny clusters, without the main steam
  • 3 large eggs
  • 1 lemon
  1. Preheat the oven at 180C/400F.
  2. Melt the butter in a bowl, then add all the ingredients except the lemon and elderflowers.
  3. Stir and add the lemon peel as well as the juice of the lemon.
  4. Add the elderflowers last. Combine.
  5. Bake in buttered springform cake tin, 45 minutes or until a toothpick comes out clean.
  6. Wait until barely room temperature to eat.
Recipe by Frog Mom at https://frogmom.com/elderflower-pinenut-cake-recipe/