Lemon and Elderflower Pudding Cake | Nigella's Recipes | Nigella Lawson

Name: Lemon and Elderflower Pudding Cake | Nigella's Recipes | Nigella Lawson
Ingredients: 175 grams soft unsalted butter; 150 grams caster sugar; 100 grams rice flour (or plain flour / all-purpose flour if you don't need this to be gluten-free); 75 grams ground almonds; 50 grams full-fat Greek yogurt (at room temperature); A pinch of fine sea salt; 1½ teaspoons baking powder (gluten-free if necessary); 3 large eggs (at room temperature); 1 large unwaxed lemon; 2 x 15ml tablespoons undiluted elderflower cordial; 3 x 15ml tablespoons of fresh lemon juice (from the lemon above); 100 millilitres undiluted elderflower cordial

www.nigella.com

Zingily uplifting and gorgeously comforting, Nigella Lawson's Lemon and Elderflower Pudding Cake is perfect for any day—especially as a Sunday lunch treat.

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Ingredients

175 grams soft unsalted butter
150 grams caster sugar
100 grams rice flour (or plain flour / all-purpose flour if you don't need this to be gluten-free)
75 grams ground almonds
50 grams full-fat Greek yogurt (at room temperature)
A pinch of fine sea salt
1½ teaspoons baking powder (gluten-free if necessary)
3 large eggs (at room temperature)
1 large unwaxed lemon
2 x 15ml tablespoons undiluted elderflower cordial
3 x 15ml tablespoons of fresh lemon juice (from the lemon above)
100 millilitres undiluted elderflower cordial