You know those "food trends" articles that come out at the beginning of each year? I usually don't pay them much attention. Hello, kale and quinoa? Can we be over those now? Anyhoo, I saw that floral flavors would be a trend for 2018, and apparently, I'm ALL IN.
*this post is sponsored by Imperial Sugar
I can't get enough floral...whether it's Hibiscus Aqua Fresca Sangria, Elderflower Cocktails, Hibiscus Lemon Squares, or this Elderflower and Orange Bundt Cake.
Side note: after making this cake thinking it would be perfect for Mother's Day, I read that that Prince Harry and Meghan Markle's wedding cake is rumored to be (dun, dun, DUN) elderflower and lemon!!! WHAT?!?!? Pretty sure it won't be a bundt cake, though.
This cake IS ideal for Mother's Day, or you know, a royal wedding. The flavors of orange and elderflower are delicate and subtle. The crumb of the cake is perfection. It's never dry like some bundt cakes tend to be.
First things first, you'll make an elderflower tea. I made mine with dried elderflowers that I found on Amazon. you can substitute elderflower tea here, just make sure to buy an herbal tea with elderflower as the main ingredient.
Isn't it pretty?
You'll bake up the cake, using the elderflower tea, orange zest, and fresh orange juice. Once it comes out of the oven, you'll brush it with elderflower liqueur.
(This liqueur is worth having just for the gorgeous bottle alone.) Oh, that cake looks so delectable brushed with it!
Once the cake cools, glaze it up. This is a really thick glaze made from powdered sugar and orange juice. Spoon that glaze over then give it a few minutes to set up.
I'm sharing the recipe over on Imperial Sugar today. ♥
