Simple pleasures

Sugar free yoghurt, cardamom and elderflower bundt cake.

elderflower bundt

I bore my wife every year with constant updates on the elder state, and my excitement and her relief peaks when the buds start to open into flowers. Pick them first thing on a sunny morning, they’ll have more flavour then.

It’s such a symbol of the beginning of summer and homemade elderflower cordial makes a great addition to prosecco or just as a drink on its own. You can also lightly coat the flowers in a thin batter and make fritters or use them to decorate a pudding.

I wouldn’t say it’s good for you (but what cake is?) however, using xylitol means it’s sugar free and spelt flour is so much better for you than refined white wheat flour. The low fat yoghurt works really well too, so you can pretty much enjoy this with a clear conscience. After all, a little of what you fancy is good for you.

Serves:                                    8
Preparation time:      10 minutes
Cooking time:            45 minutes

125g unsalted butter
125g truvia or xylitol
1tsp vanilla extract
1 egg
250g spelt flour
1tsp baking powder
1tsp bicarbonate of soda
2 tsp elderflower cordial
Seeds from 8 cardamom pods
250ml low fat natural yoghurt
2tbsp orange flower water
Icing sugar and elderflowers to decorate.


  1. Heat the oven to 180c and grease a bundt tin.
  2. Grind the cardamom seeds to a powder.
  3. In a food mixer, beat the butter, xylitol, cardamom, vanilla and orange water until fluffy.
  4. Beat in the egg and cordial until smooth, add the baking powder and soda, then fold in the flour and yoghurt in alternate spoonfuls.
  5. Pour into the cake tin and bake for 35-40 minutes or until golden and a skewer poked in comes out clean.
  6. Leave to cool for a few minutes before turning out onto a wire rack.
  7. When cool, sprinkle with icing sugar, petals and elderflowers if available. If you fancy, you can also serve this with an orange or elderflower syrup.

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