Royal Elderflower & Lemon Curd Butterfly Cakes
Forman & Field Jubilee Bake Off
When I was asked by Forman & Field if I would like to participate in a special Jubilee Bake Off, it took me a nano second to say YES! I mean come on, it’s the Jubilee, it’s baking and it’s with fabulous ingredients from Forman & Field…….so a BIG yes for all of those reasons. It all started off with the arrival of the Mystery Box of ingredients…..seven beautiful and very special ingredients all swathed in acres of bubble wrap to keep them safe in transit, and with a clever coolant cushion to make sure they all arrived in tip top condition. The ingredients were as follows:
Forman & Field Jubilee Bake Off Mystery Ingredients:
ORIGINAL BEANS CRU VIRUNGA 70% DARK CHOCOLATE: A new chocolate producer that is rapidly becoming the choice of top Chefs, chocolatiers and restaurants including Marcus Wareing, The Fat Duck, Galvin at Windows and Damian Allsop to namedrop but a few.
DOVE’S FARM FLOUR: This general purpose white flour is milled from English wheat grown by organic farmers to Ethical Trade standards which involve a fair price for the farmer and fair treatment of workers, as well as involvement with local communities. This is great for baking pastry, cakes and biscuits.
LONGMAN’S UNSALTED FARM BUTTER: Proper butter from a family run Dairy farm in Somerset.
FORMAN & FIELD LEMON CURD: Our own handmade lemon curd from the Forman & Field kitchens. Tarter than most with a good hit of lemon zest so it’s makes for a mighty fine baking ingredient.
CRÈME ANGLAISE: More homemade goodness from our kitchens. We make this daily to order with lots of fresh Bourbon vanilla.
ELDERFLOWER LIQUEUR: This heavenly elixir is made in small batches with hand-picked elderflowers by Bramley & Gage down in South Devon. They’re a family business with son Michael recently having taken over from his old man Edward. And if you can’t think of a good recipe to bake with it…
MULLED PEARS: The final contribution from the F&F kitchens, pears poached in a mulled red wine syrup.
So, what exactly is this Jubilee Bake Off? Well, this is the brief as posted by Forman & Field on their blog:
It’s the launch of our inaugural (diamond jubilees don’t come around every day after all) Forman’s Jubilee Bake Off. We picked 9 of our favourite blogging bakers and sent them a mystery box of the finest ingredients we could lay our hands on. Their task is to use them to create a fabulous, magical, celebratory and most importantly delicious cake or sweet treat in honour of Her Maj’s Jubilee. Bloggers will photograph their entries post recipes online. Then they will be thoroughly tested and judged by Chef here at Forman & Field.
With such a diverse and unusual (exciting) box of ingredients, I struggled to come up with something at first, so I read the leaflet that accompanied the box of ingredients again to check what they were looking for, and homed in on this suggestion…..“Think British!” “Think Street Party!” “Think Pretty!”…….and so my ideas, and I had a couple by this time, were formulated and reinforced by these suggestions, and the kitchen was booked for a whole day! I have seen LOTS and LOTS of lovely Union Jack cakes around, with berries marking out the flag, and although I LOVE this idea, I wanted something a little more unique and a bit different, BUT with some British culinary heritage to the recipe too…..I also wanted to steer away from the American style “cupcake”, as I think we have lots of wonderful little cakes as part of our British baking heritage; so with this in mind, I decided to reinvent the classic Butterfly Cake, which, I am sure HRH will have enjoyed at tea parties when she was a little girl.
These ARE classic Butterfly cakes insofar as they are based on the same recipe that would have been used for the Queen’s Coronation, BUT, with a delicious and modern twist of flavours, inspired by the ingredients that arrived in my mystery box! The cake mix is infused with a liberal helping of Elderflower Liqueur, which adds fragrance to the cakes, then more of the liqueur is drizzled over the top of the cooked cakes for the flavour, before being topped with zingy lemon curd (I LOVE the combination of lemons and elderflowers) and then the crowning glory of these little cakes are the “wings” which sit atop a generous swirl of lemon curd and clotted cream ripple. I was VERY pleased with these wee cakes, as I think they fitted the “brief” exactly…….they ARE British, they ARE very Street Party and they ARE (I think!) very pretty…….I dusted some edible gold over them for a regal finish and then added my little patriotic flags to create the street party feel to these cakes…..
The ingredients that I used to make these Jubilee Cakes that came from the mystery box comprised:
DOVE’S FARM FLOUR
LONGMAN’S UNSALTED FARM BUTTER
FORMAN & FIELD LEMON CURD
I also managed to make another recipe with the fabulous ingredients that were sent to me, but I will share that recipe in another blog post. I am sharing the recipe for these Royal Elderflower & Lemon Curd Butterfly Cakes below, and if this recipe has inspired you to make them, please let me know how they turned out for you and where you served them…….I would LOVE to hear what your jubilee bakes and cakes are going to be too……that’s all for today, please check back tomorrow when I will be sharing my OTHER Forman & Field Jubilee Bake Off recipe and post with you. Have a WONDERFUL sunny day……Karen
Disclaimer: With thanks to Forman & Field who sent me these ingredients in order that I could participate in the Jubilee Bake Off.
Are you planning a Red,White and Blue Street Party?
What are you or your family and friends planning to bake?
What would you have done with the Mystery Box ingredients?
I have just discovered a new blog challenge run by Linzi over at Lancashire Food,
for elderflower recipes, so I am also adding this recipe to her link up!