A few days ago I picked warm elderberries off a bush on a sunny hillside in Aspen. This recipe use the distinct flavor, delicious pre-berry elderflowers. Both the berries and the blossoms can be frozen and used as needed. If you still have flowers, use this recipe for homemade elderflower cordial. Pre-made cordial/syrup can be found in grocery stores around the country or ordered here and here.
I used raw organic pistachio flour from Santa Barbara Pistachio Company. You can also make your own by simply grounding unsalted pistachio nuts or use almond or hazelnut flour instead.
2 cups pistachio flour
½ cup rice flower
¼ cup potato starch
¼ cup tapioca flour
1 teaspoon baking powder
1 teaspoon guar gum
¼ teaspoon salt
4 large eggs
½ cup butter (1 stick)
1 cup palm sugar
¾ cup sour cream
¼ cup + 6 teaspoons elderflower cordial – recipe for homemade here
elderflower flavored whipped honey (recipe below)
¼ cup roughly chopped unsalted pistachios
Mix dry ingredients (from pistachio flour to salt) and set aside.
Separate eggs and set aside.
Whip butter and palm sugar until light and fluffy.
Continue to whip while adding one yolk at the time.
Add ¼ cup elderflower cordial and sour cream to the butter and sugar mixture and stir only until incorporated.
Add dry ingredients and stir only until incorporated.
Whip egg whites with an electric mixer until soft peaks form.
Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites.
Pour mixture into a prepared mini bundt cake pan (making 6) or one large bundt pan.
Bake at 325F – 35 minutes for mini cakes and 45 minutes for a large cake – or until a toothpick comes out clean.
Pour about 1 teaspoon elderflower cordial over each mini cake and set aside to cool.
Glaze cakes with elderflower flavored whipped honey and top with chopped pistachios.
elderflower flavored whipped honey glaze
½ cup honey
2 tablespoons elderflower cordial
Beat honey and cordial with an electric mixer until white and fluffy.
Makes 6 small or one large bundt cake.
Photography by Philip Blankenship.