Royal weddings get me really excited. It was around the time I made this low carb Lime Coconut Pie that news outlets went crazy on Meghan and Harry’s wedding cake choice. The couple chose an elderflower lemon cake for their spring nuptials and as I love elderflower (see my last recipe here) I thought about adapting the lime pie recipe I made to somewhat resemble their royal wedding cake flavour.
So, let me share my take on Meghan and Harry’s wedding cake inspired by the flavours chosen.
Here’s what you will need to make this elderflower lemon cake:
- about 10 elderflower umbels (set aside one flower head for decoration)
- 90g butter at room temperature
- 100g almond flour
- 25g coconut flour
- 1 egg
- 6 leaves of gelatin
- 100ml lemon juice
- 100ml water
- 150g cream cheese
- 50g mascarpone cheese
- 400ml heavy cream
- zest of 1 lemon
- liquid sweetener to taste
And here’s how you make this delicious elderflower lemon cake:
- Start by infusing the heavy cream with the subtle flavour of elderflower: simply put the flower heads in a bowl and cover them with 400ml of heavy cream. Then let them soak in the fridge over night.
- On the next day, grease a pie pan and preheat the oven to 160° fan.
- In a food processor, mix the butter, almond and coconut flour, egg and liquid sweetener together and then tip into the pie pan. Use a glass to press onto the base. Bake for about 12-15 minutes until golden brown and let cool completely.
- Soak the gelatin leaves in cold water. Then mix the lemon juice with 100ml water. Pour half of this lemon water into a pot and heat. Add some liquid sweetener. Remove the pan from the heat. Gently squeeze the gelatin leaves to remove any excess water and add to the medium hot lemon water. Stir again until dissolved and then, finally, add the other half of the lemon water. Set aside for about 15 minutes.
- In a bowl, soften the cream and mascarpone cheese. Add 3 tbsp of it to the lemon water and stir again until smooth. Slowly add this mixture to the cream cheese and mascarpone cheese mixture in a thin stream while whisking continuously. Let the lemon cream rest in the refrigerator for at least 10 minutes.
- In the meantime, strain the soaked elderflower umbels through a sieve and whip the infused heavy cream. Take the lemon cream out of the fridge and then gently fold in the whipped cream. Should your cake not be sweet enough, you can add some more liquid sweetener.
- Now pour the cream onto the baked pie base and put the pie pan back in the refrigerator for at least 3 hours. Ideally, you’d let it cool over night.
- (A few hours later or on the next day) Take the cake out of the fridge, remove from the pie pan and decorate it with some elderflower blossoms and lemon zest.
- Enjoy a slice or two!
Doesn’t this elderflower lemon cake look absolutely gorgeous? In my opinion, it’s a real showstopper cake.
And it also tastes wonderful. Both the flavours of elderflower and lemon complement each other so well.
How did you celebrate Saturday’s big event? Did you have a slice of cake as well and do royal weddings get you just as excited?
By the way, if you want a German translation of the recipe (or any of the recipes on my blog) just drop me a line.