Elderflower, Lemon and Cherry Cream Flourless Cake
The perfect gluten‑free celebration cake that looks as stunning as it tastes.
Introduction
If you’ve ever felt limited by the “no‑flour” rule, the Elderflower, Lemon and Cherry Cream Flourless Cake is about to change your mind. This elegant, airy cake brings together the bright zing of lemon, the delicate perfume of elderflower, and the sweet‑tart pop of cherry cream—all without a single gram of wheat. Whether you’re planning a Mother’s Day brunch, a birthday surprise, or simply a weekend treat for friends, this cake delivers a show‑stopping centerpiece that feels both luxurious and surprisingly approachable for home cooks.
In this post we’ll walk you through everything you need to know to bake this cake with confidence: the story behind the recipe, a deep‑dive into each ingredient, a crystal‑clear step‑by‑step method, and ideas for serving and tweaking the flavors to suit your palate. By the end, you’ll have a reliable go‑to recipe that will earn you compliments, repeat requests, and maybe even a new title—“the cake whisperer” in your circle.
Meal Profile
| Aspect | Details |
|---|---|
| Title | Elderflower, Lemon and Cherry Cream Flourless Cake |
| Difficulty | Easy – perfect for beginner‑to‑intermediate bakers |
| Portion | Serves 10 |
| Time | Hands‑on: 30 min · Oven: 60‑65 min · Cooling: plus cooling time |
| Description | A flourless cake with elderflower cordial (or liqueur), lemon and cherry cream is a dream for gluten‑free cake lovers. It makes the perfect Mother’s Day or birthday celebration cake. |
Why This Cake Stands Out
- Gluten‑free confidence – The combination of ground almonds and polenta creates a tender crumb that mimics a traditional sponge without any wheat.
- Layered flavor – Lemon zest and juice give a fresh backbone, elderflower adds floral elegance, and cherry compote introduces a fruity richness.
- Visual appeal – A glossy cherry‑topped surface makes the cake look bakery‑crafted, even though you’re making it in a simple loose‑bottomed tin.
Ingredient Highlight
Below is the complete ingredient list. Each component plays a specific role in texture, taste, or structure, so we’ll explore the “why” as well as the “what.”
| Ingredient | Quantity | Purpose & Tips |
|---|---|---|
| Large free‑range eggs | 6 (separate 4 yolks & 2 whole eggs) | Eggs provide lift and structure. Separating yolks from whites lets us create a light, airy batter while still keeping richness from the whole eggs. |
| Unsalted butter, softened | 250 g | Gives moisture and a buttery flavor. Softening makes it easy to cream with sugar, creating a smooth base. |
| Caster sugar | 250 g | Sweetens and helps incorporate air when creamed with butter, contributing to the cake’s light texture. |
| Finely grated zest and juice of 1 lemon | – | Zest adds aromatic oils; juice adds bright acidity that balances the sweetness of the elderflower and cherry. |
| Ground almonds | 250 g | The primary dry ingredient; provides a nutty flavor and a moist crumb without gluten. |
| Polenta | 100 g | Adds a subtle corn texture and helps stabilize the batter, preventing it from becoming too dense. |
| Double cream | 300 ml | Forms the luscious cherry‑elderflower topping. Use cold cream for best whipping results. |
| Elderflower cordial or liqueur | 4 tbsp | Imparts a delicate floral note. If you prefer a non‑alcoholic version, use a high‑quality cordial. |
| Cherry compote | 6 tbsp (plus extra for drizzling) | Gives the topping its sweet‑tart depth and a glossy finish. |
| Handful of fresh cherries (for decoration) | – | Adds color, texture, and a burst of fresh fruit flavor. |
| 20 cm diameter loose‑bottomed cake tin (greased & lined) | – | A loose‑bottomed tin allows the cake to release easily; greasing and lining prevents sticking and keeps the cake intact. |
Pro tip: If you can’t find polenta, substitute with fine cornmeal. The texture will be slightly coarser but still work beautifully.
Step‑by‑Step Instructions
Follow these numbered steps exactly as written. The method has been broken down into clear, manageable actions that suit a home kitchen.
-
Preheat & Prepare
Heat the oven to 170 °C (or 150 °C fan, gas mark 3½). Separate 4 eggs, then add the 2 whole eggs to the yolks. In a clean mixing bowl, whisk the egg whites with an electric mixer to medium peaks, then beat the butter and sugar in another mixing bowl until smooth and creamy. -
Combine Wet & Dry Elements
Bit by bit, add the egg yolk mix to the butter mixture, beating well after each addition. Beat in the lemon zest, juice, ground almonds and polenta. Using a large metal spoon, mix in some egg white, then gently fold in the rest. Pour the batter gently into the prepared cake tin. -
Bake & Cool
Bake for 60‑65 minutes until a skewer pushed in comes out clean. Turn out onto a wire rack and leave to cool. -
Prepare the Cherry‑Elderflower Cream
Meanwhile, in a mixing bowl, whisk the cream and elderflower to soft peaks using an electric mixer. Add 3 tbsp of the compote and whisk briefly. Dollop onto the cake, top with the cherries and drizzle with the remaining compote.
Chef’s note: Keep the cake on the wire rack while the topping is being prepared; this prevents the base from becoming soggy.
Serving Suggestions & Variations
Classic Presentation
- Plating: Place the cooled cake on a simple white platter. Spread the cherry‑elderflower cream evenly across the top, then arrange fresh cherries in a decorative ring. Drizzle the remaining cherry compote in a thin, elegant stream around the base for a restaurant‑style finish.
- Accompaniments: Serve with a dollop of lightly sweetened mascarpone or a scoop of vanilla bean ice cream to add a creamy contrast.
Seasonal Twists
| Season | Flavor Swap | How to Implement |
|---|---|---|
| Spring | Add a handful of fresh lavender buds to the elderflower mixture. | Infuse the elderflower cordial with dried lavender for 10 min, then strain before whisking into the cream. |
| Summer | Swap cherry compote for raspberry or strawberry coulis. | Use the same quantity (6 tbsp) of fresh berry puree, sweetened to taste. |
| Autumn | Introduce spiced pumpkin puree into the batter. | Replace 50 g of ground almonds with 50 g pumpkin puree and add a pinch of cinnamon and nutmeg. |
| Winter | Turn it into a holiday showstopper with orange zest and a splash of Grand Marnier. | Add 1 tsp orange zest to the batter and replace half the elderflower cordial with Grand Marnier. |
Dietary Adjustments
- Vegan version: Substitute eggs with a blend of aquafaba (3 tbsp per egg) and use vegan butter plus coconut cream for the topping.
- Dairy‑free: Replace butter with margarine and double cream with coconut cream (chilled, then whipped). Ensure the coconut cream is unsweetened to maintain balance.
Pairing Ideas
- Beverage: A glass of chilled Prosecco or a light elderflower spritzer mirrors the floral notes of the cake.
- Fruit: A side of mixed berries (blueberries, blackberries) adds acidity and color contrast.
- Sauce: A drizzle of lemon glaze (powdered sugar mixed with lemon juice) can be added for extra zing if you love citrus.
Conclusion
The Elderflower, Lemon and Cherry Cream Flourless Cake proves that elegance doesn’t have to be intimidating. With just a handful of pantry staples, a modest amount of time, and a few simple techniques—whipping egg whites, creaming butter and sugar, and folding gently—you can create a cake that looks and tastes like it belongs in a high‑end patisserie.
Because the recipe is built on straightforward steps and forgiving ingredients, it’s ideal for anyone moving from basic baking to more adventurous, gluten‑free creations. Feel free to experiment with the suggested variations, but even the classic version shines on its own: a fragrant, moist crumb crowned with a silky cherry‑elderflower cream that will make any celebration feel a little more special.
So preheat that oven, gather your ingredients, and let the Elderflower, Lemon and Cherry Cream Flourless Cake become the star of your next gathering. Happy baking!
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