Its Friday, the sun is out and it is gloriously hot, the weather for the weekend is forecast as being sunny and warm, this means lots of walks, time in the garden and of course afternoon tea. I needed an excuse to use my lovely Lilac sugar and syrup that I had made earlier in the week and I think this is as good as an excuse as any, plus baking it today means that I can have a slice with my espresso for breakfast tomorrow, sat in the early morning sunshine.

Today has been rather manic, lots of things to do to get ready for the weekend, but I have made a little time for myself and have made a little haven for myself and Hubby to enjoy later. I have decorated the little table at the orchard end of our garden, filled the apple trees with lanterns and I am really looking forward to sitting out there later with a large jug of Blackberry and Elderflower Pimms, but this afternoon I have enjoyed a cup of tea and read my new cookery book ‘A Perfect Day for a Picnic’, it was heaven.

Today’s cake, a lilac syrup cake, is a fairly standard and extremely simple throw it all in spelt flour sponge, the magic happens afterwards when you add the syrup. I used Lilac as the flowers are in season but you could use anything that you like, I will be making a honeysuckle version and also an elderflower version as and when these flowers arrive in our garden.

To be honest, it is such a lovely sponge that I wouldn’t want to be limited to just having it during the spring and summer months, so when there is nothing to hand or in season I will be making an orange or lemon syrup, or if I feel like I need a reminder of the summer, violet or rose, using shop brought flavourings.

My lovely bundt tin arrive today, but unfortunately after I had already baked the sponge, but it would of looked lovely baked in the bundt tin and the centre filled with beautiful flowers, so maybe next time.

I hope you all have  a lovely weekend.

Buon appetito

250g unsalted butter, softened
150g golden unrefined caster sugar
100g honey of your choice (I used British Wildflower)
1 teaspoon of vanilla extract
4 large free-range eggs
200g sifted, white spelt flour
50g cornflour (Doves Farm do organic cornflour & baking powder)
2 teaspoons baking powder
2 – 3 tablespoons milk

To finish/decorate
Lilac Syrup
Lilac Sugar
Lilac Flowers

Preheat the oven to 160C.

Grease and flour a 20cm loose- bottomed cake tin, I also line the bottom of mine.

Combine all the cake ingredients in a large bowl, beat thoroughly for 2 to 3 minutes, using a food mixer or electric hand mixer, but try not to over mix it.

Pour the cake batter into your prepared tin, level out the top of the cake with a small palette knife and bake in the over for 30 – 35 minutes, or until a skewer inserted into the middle of the cake comes out clean, my cake took about 45 minutes today!

Once cooked, remove from the oven and using a skewer, make holes all over the surface of your cake, using your prepared syrup of choice, slowly dribble about 5 to 6 tablespoons of the syrup over the surface of your cake. Allow the cake to cool completely in the tin before turning it out.

Finish your cake by decorating with a sprinkle of your Lilac sugar and Lilac flowers.