ELDERFLOWER FOR BAKING RECIPES

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LEMON-ELDERFLOWER POUND CAKE RECIPE | BON APPéTIT



Lemon-Elderflower Pound Cake Recipe | Bon Appétit image

Roasting strawberries is a great way to get that Valentine’s Day staple on your dessert menu, even with out-of-season berries.

Provided by Danielle Bell

Yield 6 servings

Number Of Ingredients 19

1 lb. strawberries, halved, quartered if large
2 Tbsp. sugar
1 Tbsp. St-Germain (elderflower liqueur)
¾ cup (1½ sticks) unsalted butter, room temperature, plus more for pan
1½ cups (188 g) all-purpose flour, plus more for pan
½ tsp. baking powder
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
3 large eggs, room temperature
1¼ cups (250 g) sugar
3 Tbsp. St-Germain (elderflower liqueur)
2 tsp. finely grated lemon zest
2 tsp. vanilla extract
½ cup heavy cream, room temperature
4 Tbsp. unsalted butter
6 Tbsp. sugar
⅓ cup fresh lemon juice
Pinch of kosher salt
2 Tbsp. St-Germain (elderflower liqueur)
½ tsp. vanilla extract

Steps:

  • Place a rack in middle of oven; preheat to 250°. Place strawberries in an 8x8" baking dish and toss with sugar and St-Germain. Roast, stirring every hour or so, until juicy and tender, 2½–3 hours. Let cool. Do Ahead: Strawberries can be roasted 1 week ahead. Transfer to an airtight container; cover and chill. Reheat in a small saucepan if desired.
  • Place a rack in middle of oven; preheat to 325°. Butter and flour a 6-cup Bundt pan or 9x5" loaf pan. Whisk baking powder, salt, and 1½ cups flour in a medium bowl.
  • Using an electric mixer, beat eggs, sugar, St-Germain, lemon zest, vanilla, and ¾ cup butter in a large bowl on medium-low speed until smooth and combined (use the paddle attachment if using a stand mixer), about 2 minutes (the mixture will look broken and that’s okay). Reduce speed to low and gradually beat in dry ingredients, ¼ cup at a time, scraping down the sides of bowl as needed, until combined. Increase speed to medium and beat in cream until incorporated.
  • Scrape batter into prepared pan and smooth surface. Bake until golden brown and a tester comes out clean or with just a few crumbs, 40–45 minutes if using Bundt pan or 50–60 if using loaf pan. Transfer pan to a wire rack and let cake cool in pan 20 minutes.
  • While the cake cools, cook butter in a small saucepan over medium-low heat, swirling often, until butter foams, then browns (do not burn) and smells nutty, 6–8 minutes. Add sugar and cook, whisking constantly, until dissolved, about 1 minute. Whisk in lemon juice and salt; cook, swirling occasionally, until mixture is reduced slightly, about 5 minutes. Add St-Germain and vanilla and cook, swirling often, until glaze is syrupy, about 2 minutes.
  • Turn out cake onto a plate (flip cake upright if using a loaf pan). Poke holes all over cake with tester; spoon glaze over warm cake. Cut cake into slices and serve topped with roasted strawberries and their juices.

EASY VEGAN DESSERT RECIPES - OLIVEMAGAZINE



Easy Vegan Dessert Recipes - olivemagazine image

Our plant-based puds really hit the spot, from sticky toffee pudding to apple crumble and rich chocolate cheesecake

Provided by OLIVEMAGAZINE.COM

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Number Of Ingredients 1

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Roasting strawberries is a great way to get that Valentine’s Day staple on your dessert menu, even with out-of-season berries.
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  • Turn out cake onto a plate (flip cake upright if using a loaf pan). Poke holes all over cake with tester; spoon glaze over warm cake. Cut cake into slices and serve topped with roasted strawberries and their juices.
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