Great-Grandma Adelheid's Elderflower Cake

Ingredients for 1 servings:

• 100 ml milk
• 6 elderflower umbels, freshly picked
• 250 g butter, soft
• 250 g sugar
• ½ tsp lemon zest
• 4 eggs
• 50 g starch flour
• 350 g flour
• 3 tsp baking powder
• 50 g butter, melted
• Granulated sugar for sprinkling

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sheet cake according to a very old, North German recipe

Bring the milk to a boil and pour it over two torn, unwashed elderflower heads. Let it steep for 1-2 hours, then pass the elderflower milk through a regular sieve and then filter again through a cheesecloth or a filter paper. Cream the butter until fluffy, stir in the sugar and lemon zest, and gradually stir in the eggs. Fold in the flour, baking powder, and cornstarch, then stir in the elderflower milk. Pick the flowers from the remaining heads and fold them into the batter. Spread the batter onto a greased baking sheet and bake at 200°C for about 25 minutes. Remove the cake from the oven, immediately brush with melted butter, and sprinkle with sugar. Note: This batter also makes an excellent base for a fresh, summery cake. Bake in a springform pan and adjust the baking time. Since the batter will be higher in the pan than on the baking sheet, the baking time will be about 40 minutes, depending on your oven (use a toothpick to check the inside).