Honey Cake with Elderflower Icing..

Honey Cake with Elderflower Icing. Developed by Ian Cumming, a finalist in this year’s Great British Bake Off for Belvoir Fruit Farms and their elderflower cordial.

Makes two-layered 20cm cake


  • 220g unsalted butter (room temp)
  • 140g light muscovado sugar
  • 140g honey
  • ½ tsp of salt
  • 4 large eggs
  • 280g self-raising flour
  • 2tsp baking powder
  • 3 balls stem ginger
  • 3tbsp milk
  • 2tbsp Belvoir Elderflower Cordial.


  • 100g double cream
  • 200g mascarpone cheese
  • 50g Belvoir Elderflower Cordial
  • 100g icing sugar


  1. Grease and line two x 8 inch (20cm) cake tins.
  2. Preheat the oven to 180C.
  3. Finely chop the stem ginger.
  4. Using an electric mixer beat the butter, sugar, salt and honey for a few minutes until light and fluffy.
  5. One by one beat in the eggs making sure each is well and truly mixed in before adding the next.
  6. Sift in the flour and baking powder and carefully fold in.
  7. Carefully fold in the stem ginger.
  8. Finally fold in milk.
  9. Split between the two tins and bake for approx 25 minutes or until a knife comes out cleanly from the middle.
  10. Allow to cool for about 10 minutes before turning out from tins and placing on cooling rack.
  11. Pour 1tbsp of cordial over the top of each cake.
  12. Meanwhile put the double cream in a mixing bowl and whisk until just starting to thicken. Add remaining icing ingredients and very briefly beat until combined – be careful not to overbeat.
  13. Place one of the cakes on the plate on which it is going to be served.
  14. Put approx a quarter of the icing in a freezer bag or in icing bag. Snip off corner and then pipe 1 to 2 cm circles all around the edge of the bottom cake. Pipe the rest inside the circles and then use up to another quarter of the icing to cover the rest of the cake.
  15. Gently place other sponge on top. Spread remaining icing over top. Pipe rosettes around edge if you have the necessary piping bags / nozzles.


  • If you are not so keen on icing and prefer a less sweet cake then halve the amount of icing and spread some good quality lemon curd between the two layers of sponge.

Cook’s Tip: 

  • If you’re not keen on piping, simply spread the icing over the top of both cakes and sandwich together.

*Recipe and photography by Belvoir Fruit Farms *
*No Payment was received*


Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.



  1. Margarett Murphy
    April 11, 2016 / 6:10 pm

    This looks yummy…

    • Clairejustine oxox
      April 11, 2016 / 8:14 pm

      Thanks for leaving a comment 🙂 Hope you get to try it!

    • Clairejustine oxox
      April 24, 2016 / 7:25 pm

      Thanks for stopping by Jessica 🙂

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