Gluten-Free Lemon & Elderflower Royal Wedding Cake

Are you getting excited for the Royal wedding!!! (That wasn’t a question.) OK, so I know not everyone is into it, but I am completely. I wanted to create a gluten-free cake inspired by American(!) chef Claire Ptak’s revelation about what the cake will be:

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For this recipe I made a trip to Freeport to the British goods store Bridgham & Cook.

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Have you ever had Elderflower Cordial? I hadn’t, and it’s now going to be a staple. Since Wayne and I don’t “drink” it’s a wonderful way to add some pizazz to a beverage. It’s non-alcoholic and has a most delightful flavor. Wilkin & Sons Lemon Curd is outstandingly flavorful with a smooth texture. These two ingredients along with some local organic flowers are what I used to make my cake to celebrate the wedding of Prince Harry and Meghan Markle.

Ingredients (I used all organic)

Cake

8 tbsp butter

1 cup sugar

4 large eggs

4 tbsp Elderflower Cordial

1 cup whole milk

1 cup oat flour

2 cups tapioca flour

2 tbsp baking powder

Buttercream Frosting

8 tbsp butter

2 cups confectioner’s sugar

2 tbsp lemon curd

1 tbsp milk

Directions

Cream the butter and sugar. Add the cordial and eggs. With an electric mixer, blend until light and bubbly. Blend and sift the flours and baking powder together, then add one cup of flour blend alternatively with 1/3 the milk at a time to the bowl with the wet ingredients while continuing to run the electric mixer. Bake in two 8″ non-stick or well greased round cake pans in a 350 degree oven for about thirty minutes. Cakes are done when a toothpick comes out dry. After removing from the oven, wait about about ten minutes, then gently remove the layers from the pans and let cool on a rack.

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To make the frosting use an electric mixer to blend the ingredients until creamy and spreadable.

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I was able to buy some edible flowers at my local grocer to use in conjunction with the organic flowers for decorating. 

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Frost and decorate the cake once it’s cool.

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This cake is best served the same day and will keep covered and refrigerated for a couple of days. It’s delicious! 

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In case you missed it, click here for my gluten-free recipe for Prince William and Kate’s Chocolate Biscuit Wedding Cake.

Update: My recipe ingredients are close to the ingredients in their story!!

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7 thoughts on “Gluten-Free Lemon & Elderflower Royal Wedding Cake

  1. Lovely! I can’t wait to try this. Yours is just delightful! Suggested mocktail accompaniment: Crushed ice, a few berries ie frozen or fresh organic berry blend (sweet dark cherries, blueberries, raspberries) elderflower cordial and flavored spritzer water such as Bubly or Le Croix. 4:1 or 6:1 depending on preferred sweetness. Twist of lemon or lime.

    Liked by 1 person

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