This exciting recipe for a fresh take on Prince Harry and Meghan Markle's 'non-traditional' royal wedding cake was created by the Café at Karelia House, Aberfeldy.

  • 4
  • Medium
It may have seemed a bold and modern choice for a royal wedding cake but Elderflower is actually a flavouring that was very popular with Royalty in days of yore, with Medieval Monarchs being advised by their herbalists to take the roots of the Elderberry plant as a diuretic and the bark to hasten labour. In Victorian times it was also very popular with Queen Victoria reputedly a fan of the first cordials made from refined sugar, elderflowers, and a water solution. Although Meghan Markle is an American, as is the baker who was chosen to make the Royal Cake, the Elderberry plant is of NW European origin, with the word Elder of Anglo Saxon descent meaning Fire.


  • 5 Medium to Large eggs
  • 160g Caster Sugar
  • 60ml Sunflower Oil
  • 160g Plain Flour
  • 1 tsp Lemon Essence
  • 1 tsp Vanilla Bean Paste or Extract
  • 4 tbsp Elderflower Cordial
  • Zest of One Lemon
  • For the Lemon & Elderflower Syrup
  • Juice of 1/2 a Lemon
  • Dilute 70ml Elderflower Cordial with 30ml of Water
  • 2 tbsp Caster Sugar
  • For the Icing
  • 500g Mascarpone
  • 200ml Double Cream
  • 5 tbsp Elderflower Cordial
  • 360g Icing Sugar


Elderflower & Lemon Cake with Mascarpone Cream Icing

• Preheat over to 160C

•  Grease & line two 8 inch Sandwich tins

• Use balloon whisk on mixer and beat eggs and sugar on high for 5 minutes or until mixture has a thick ribbon texture

• On a medium speed add lemon essence, sunflower oil, vanilla paste/extract and mix for a minute

• Detatch whisk from mixer and use to fold in flour and lemon zest

• Divide mix between the two lined and greased sandwich tins and bake for 20 minutes or until skewer comes out clean from testing the sponges

• Mix all the syrup ingredients together and brush over sponges

• Put all icing ingredients in to mixer and, using balloon whisk, beat together until nice and thick

• Ice the first layer then place the second layer on top and ice the top sides of cake to give the rough/naked effect or the way that suits you.

• Decorate with sugar zest round the edges of the cake and edible flowers

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