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Blackcurrant and Elderflower Cakelets

Neither a cup cake nor a muffin; these little flat top cakelets are delectably different. Perfect for a summer tea break in the garden.

This recipe is taken from the new Honeybuns All Day Cook Book  by Emma Goss-Custard.
Gluten free and nut free Blackcurrant and Elderflower Cup cake recipe

MAKES 12 cakelets


Gluten free and nut free Blackcurrant and Elderflower Cup cake recipe


70g butter

2 tbsp blackcurrant jam

115g crystallised sweetener of choice

100g sorghum flour

50g shelled hemp

1 tsp gluten free baking powder

2 eggs

70g crème fraiche

½ tsp vanilla paste

½ tbsp elderflower cordial (either shop bought or see below for our homemade version)

Gluten free and nut free Blackcurrant and Elderflower Cup cake recipe

140g fresh or frozen blackcurrants


2 tbsp elderflower cordial (either shop bought or see below for our homemade version)

Juice of 1 lemon


Icing sugar (we use golden), for dusting

3 fresh blackcurrants per cakelet

Fresh elderflowers, for sprinkling


Preheat the oven to 170°C / Gas 3. 

Line a 12 hole muffin pan with paper muffin cases.

Melt the butter and allow it to cool slightly before adding to a bowl with all of the cakelet ingredients, except the blackcurrants. Beat with an electric mixer on high speed for 1 minute until smooth and well combined. Then gently fold in the blackcurrants using a spatula.

Spoon this mixture evenly between the cases, filling them three quarters full to avoid the cakes spilling over.

Bake for 18-20 minutes until they are springy to the touch.

To make the drench, mix the cordial and lemon juice in a little jug. Whilst still hot from the oven, prick each cakelet deeply with a cake skewer or cocktail stick several times. Pour a share of the drench over each cakelet.

Pop the cakelets on a rack to cool completely.

For the topping, dust each cakelet with sieved icing sugar and arrange fruit and flowers on top, as you wish.


TIP: You can use frozen fruit if fresh is hard to come by, just defrost them before using or they will freeze your mixture solid

STORAGE: Best eaten on the day. Can be frozen

Honeybuns All Day cook book

This recipe is from Honeybuns All Day Cook Book by Emma Goss-Custard, published by Honeybee Books. 

Pop 15 elderflower heads into a bowl with 2 lemons - both the pared zest and sliced rounds.
In a saucepan, combine 500g granulated sugar with 900ml water and heat gently until the sugar has dissolved, then bring to the boil.
Pour the hot syrup over the elderflowers and lemon, stir, cover and leave to infuse overnight.
The next day, strain the liquid through a muslin-lined sieve into a jug.
Store the cordial in a cool, dark place in sterilised jars and enjoy within a couple of weeks.
Dilute elderflower cordial with sparkling water (or wine!) for a refreshing summer tipple. 



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