Exciting news for foodies and royalists alike, Prince Harry and Meghan Markle have selected their royal wedding cake.
Kensington Palace announced the exciting news on Twitter.
“For their wedding cake Prince Harry and Ms. Meghan Markle have chosen pastry chef Claire Ptak, owner of the London-based bakery @violetcakes.”
The palace then dished on the elusive flavour, confirming, “Prince Harry and Ms. Markle have asked Claire to create a lemon elderflower cake that will incorporate the bright flavours of spring. It will be covered with buttercream and decorated with fresh flowers.”
“Claire Ptak, who was raised in California, focuses on using seasonal and organic ingredients in her cakes.”
While this isn’t the EXACT recipe, it’s sure to hit the spot for anyone wanting a taste of the Royal side of life.
The royal wedding cake isn’t the only insight we have into the food choices of the royal family. If you really want to eat like royalty, have a look at the Queen’s favourite foods.
Ingredients for a lemon and elderflower cake
125g unsalted butter, softened
175g caster sugar
2 eggs
Zest of 1 lemon
175g self-raising flour
1/4 teaspoon of salt
4 tbsp milk
100g icing sugar
4 tbsp elderflower cordial
Zest of 1 lemon
How to make a lemon and elderflower cake
Preheat oven to 180°C (160°C fan-forced). Adjust oven shelf to lowest position, place an oven tray on the shelf.
Triple-sift flour into a medium bowl, add salt.
Cream together the butter and sugar, beat in eggs and lemon zest.
Add flour and salt, mix until smooth.
Add milk.
Spoon mixture into prepared pan and bake for 50-45 minutes in the oven, until a skewer comes out clean.
Mix icing sugar and elderflower cordial which will form a runny icing.
Once cake is baked remove from oven and poke holes into top cake with skewer.
Pour runny icing over the hot cake.
Top with lemon zest.
