3 Delicious Dessert Recipes Inspired by Harry and Meghan’s Wedding Cake

Prince Harry and Meghan Markle‘s royal wedding cake flavor is not a traditional royal wedding cake, but it sounds delicious nonetheless. And you too can enjoy that same royal taste with these three elderflower recipes. Elderflower is a quintessential British flavor that adds a delicate fragrance to desserts and drinks, and the easiest way to incorporate it is in elderflower cordial. Hungry yet? Keep scrolling to discover three delicious elderflower and lemon recipes fit for a prince (and princess!).

Lemon and Elderflower Buttercream Cake

(Photo Credit: Now to Love)

Serves 10

Prep time: 15 minutes

Cook time: 10 minutes + standing

Ingredients

• 1 lb. packet round double unfilled sponge cake
• ½ cup elderflower cordial
• ¼ cup water
• 2 Tbsp. lemon curd
• 2 Tbsp. shredded coconut
• 6 mini meringues
• Toasted coconut flakes and white chocolate curls, to serve

Buttercream

• 8 oz. butter, softened
• 3 cups icing sugar, sifted

Method

1. Halve both sponge layers horizontally. You only need three cake layers (reserve remaining layer for later use). Arrange cake layers on a tray and use a toothpick to poke holes randomly into the surface of each cake (this will help absorb the syrup).
2. In a small saucepan, combine cordial and water on medium. Bring to a simmer. Simmer on low for five minutes until mixture is reduced to ½ cup. Brush this hot syrup over cakes. Set aside 15 mins to absorb.
3. To make the buttercream: Beat the butter in an electric mixer until the butter is as pale as possible. Gradually add icing sugar until incorporated. Set aside a third of the buttercream.
4. Place one sponge layer on a plate, cut-side up. Top with half the lemon curd, spread over half the buttercream, and sprinkle with half the coconut. Top with another sponge layer and repeat with curd, buttercream, and coconut. Finish with a final layer of sponge, cut-side down.
5. Spread top with reserved buttercream and decorate with meringues, coconut flakes, and chocolate curls.

Pavlova With Elderflower and Lemon Strawberries

(Photo Credit: Now to Love)

Serves 8

Prep time: 15 minutes

Cook time: 1 hour + cooling

Ingredients

• 4 egg whites
• 1 cup powdered sugar
• 1 tsp corn flour
• 1 tsp white vinegar
• 1 1/4 cup thickened cream
• 1 Tbsp. icing sugar
• 4 oz. raspberries, roughly crushed
• 2 Tbsp. chopped pistachios

Elderflower and lemon strawberries

• 9 oz. strawberries, sliced
• ¼ cup elderflower cordial
• 2 tsp lemon zest

1. Preheat oven to 305°F. Line an oven tray with baking paper.
2. In the bowl of an electric mixer, beat egg whites to soft peaks. Gradually add powdered sugar, 1 tablespoon at a time, until mixture is thick and glossy.
3. Beat in cornflour and vinegar.
4. Spread mixture onto tray in a 8-inch round panwith an indent in the center. Bake 10 mins. Reduce oven to 250°F. Bake a further 45 to 50 mins. Turn oven off. Cool pavlova in oven with door ajar.
5. For the elderflower and lemon strawberries: In a bowl, combine strawberries, cordial, and zest. Set aside 15 mins.
6. In a bowl using an electric mixer, beat cream and icing sugar until soft peaks. Fold through raspberries.
7. Pile raspberry cream into cooled pavlova case, then top with elderflower and lemon strawberries. Serve sprinkled with pistachios.

Lemon, Elderflower, and Passionfruit Slice

(Photo Credit: Now to Love)

Makes 20 pieces

Prep time: 20 minutes

Cook time: 5 minutes

Ingredients

• 7 oz. packet sweet
• Graham crackers
• 5 oz. melted Butter

For filling

• 14 oz can sweetened condensed milk
• 1 lemon, finely grated zest and juice
• 3 tsp gelatine powder
• 2 Tbsp. just-boiled water

For topping

• 1½ Tbsp. custard powder
• ¾ cup water, plus
• 1 Tbsp. extra boiling water
• 1/3 cup elderflower cordial
• ¼ cup passionfruit pulp
• 1 tsp gelatin powder

Method

1. Lightly grease and line an 7 x 11-inch slice pan with baking paper, leaving a one-inch overhang.
2. In a large bowl, combine graham cracker crumbs and butter, mix well.
3. Press mixture firmly into prepared pan using a fork. Chill 20 mins until firm.
4. To make the filling: In a large bowl, combine the condensed milk, lemon zest, and juice. In a small bowl, whisk gelatin vigorously into water until dissolved. Beat gelatin mixture into milk mixture. Pour over graham cracker base. Chill 30 mins until firm.
5. For topping: In a small saucepan, combine custard powder with a little water to make a smooth paste. Blend in remaining water, cordial, and passionfruit until smooth. Stir over low heat for three mins until boiling and thickened. Remove from heat. In a bowl, whisk gelatin with extra boiling water. Stir gelatine mixture briskly into passionfruit mixture. Pour over filling. Chill for four hours or overnight until set.
6. Cut the slice into 20 squares to serve.

This article was written by the Woman’s Day team. For more, check out our sister site, Now to Love.

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