Elderflower cake

Ingredients for the cake:

150 ml YO fruit syrup elderflower

200 g soft butter

200 g sugar

1 tsp vanilla extract

1 pinch of salt

4 eggs

200 g flour

100 g almond flour

100 g yogurt

3 tsp baking powder

Ingredients for the icing:

200 g powdered sugar

2 - 3 tbsp YO fruit syrup elderflower

1 - 2 tbsp water (as required)

Preparation

Beat the softened butter with the sugar in a large bowl until the mixture is light and creamy.

Add the vanilla extract and a pinch of salt and mix well. Stir in the eggs one at a time. In a separate bowl, mix the flour, almond flour and baking powder well.

Stir the flour mixture into the butter and sugar mixture, alternating with the yogurt. Finally, carefully fold in the elderflower syrup until it is evenly distributed in the batter. Pour the batter into the prepared loaf tin and smooth out.

Bake the cake in the preheated oven for approx. 50 to 60 minutes. Leave the cake to cool in the tin for about 10 minutes, then remove from the tin and leave to cool completely.

For the icing, sieve the powdered sugar into a bowl to avoid lumps. Add the elderflower syrup to the powdered sugar. Gradually add water, a little at a time, until the desired consistency is reached. The icing should be thick but spreadable. If it is too thin, add a little more powdered sugar.