Peach & Elderflower Midsummer Cake
Description
Peach & Elderflower Midsummer Cake — a light, floral-infused Swede Dish creation inspired by Nordic summers and delicate orchard sweetness.
Ingredients
For the Almond-Oat Sponge (2 layers)
For the Elderflower Whipped Skyr Cream
For the Filling & Topping
Instructions
1. Bake the Sponge
-
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
-
In a large bowl, whisk together eggs, honey/maple syrup, applesauce, and vanilla.
-
Stir in almond flour, oat flour, baking powder, salt, and lemon zest.
-
Divide evenly between pans and bake for 22–25 minutes until golden and set. Let cool completely.
2. Whip the Cream
-
Whip the cream until soft peaks form.
-
Fold in Skyr, powdered sugar, vanilla, and elderflower syrup. Chill until needed.
3. Assemble the Cake
-
Place one sponge layer on a cake plate. Spread a layer of elderflower Skyr cream.
-
Arrange half the peach slices and blueberries over the cream.
-
Add the second sponge layer and repeat: cream + fruit.
-
Drizzle with wildflower honey and sprinkle with chopped almonds. Garnish with flowers or mint if desired.
Note
Swede Dish Tips
- Try poaching the peaches in elderflower syrup for extra floral depth
- Use oat milk whipped cream for a dairy-light alternative
- Best enjoyed slightly chilled with cold tea, sparkling water, or berry glögg
