Elderflower Orange Bundt Cake
· 2 teaspoons dried elderflowers
· 1 cup water
· 2 1/2 cups all-purpose flour
· 1 tablespoon cornstarch
· 1 teaspoon baking powder
· 1/2 teaspoon kosher salt
· 1 cup salted butter, room temperature
· 2 cups extra fine granulated sugar
· 2 tablespoons fresh squeezed orange juice
· 1 teaspoon vanilla extract
· Zest of one large orange
· 5 eggs, room temperature
· 1/4 cup sour cream, room temperature
· 1/4 cup frostbites elderflower cordial
· 1 lb confectioners sugar
· 5 tablespoons fresh squeezed orange juice
1. Place 2 teaspoons dried elderflower in glass measuring cup. Pour 1 cup boiling water over and let steep for 5 minutes. Strain through a fine mesh strainer; set aside.
2. Preheat oven to 325°F. Grease and flour bundt pan.
3. Whisk flour, cornstarch, baking powder, and salt together. In a large bowl, cream butter and sugar until light and fluffy. Beat in orange juice, vanilla, and zest. Add eggs, 1 at a time, scraping down sides and bottom of bowl as needed. Beat in sour cream.
4. In 3 additions, add flour mixture on low speed, alternating with 3/4 cup of elderflower tea, beginning and ending with flour. Scrape bottom and sides of bowl as needed.
5. Pour batter into prepared pan. Bake for 55-60 minutes, or until a toothpick inserted in center comes out clean or with a few crumbs.
6. Remove cake from oven and poke all over with a thin skewer. Brush hot cake with elderflower cordial. Let cake sit in the pan for 5 minutes.
7. After 5 minutes, place a wire cooling rack on exposed part of cake.
8. Flip cake onto rack and let sit for a minute. Lift pan off of cake.
9. Let cake cool completely.
10.Make the glaze: Whisk powdered sugar with orange juice and milk.
11.Whisk thoroughly before adding additional milk. Place cake and wire rack on a rimmed cookie sheet. Spoon glaze over cake and let set for at least 15 minutes before serving