If you’ve heard of Sarsaparilla, Dandelion and Burdock, you’ve probably heard of Mr Fitzpatrick’s Vintage Cordials. Based up in Haslingden, they’ve been going since 1899 – set up as a small chain of temperance bars when the UK too had a bit of a flirt with the idea of prohibition, and Fitzpatrick’s proved you don’t need booze for a tasty drink.
Whilst temperance didn’t quite catch on (and I’m kind of glad it didn’t, I mean I like my gin), these cordials are still in production now, their range has expanded to include a no added sugar range, some more seasonal treats, like their Plum Pear & Mixed Spice, and quirky options like Iron Brew Tonic, Cream Soda and Root Beer Cordial. They’re also veggie and vegan friendly.
It would be easy to pop these into a drink – the Ginger Cordial would add a little spice to a Rum & Coke, and the Elderflower & Goseberry would be beautiful in a glass of Prosecco, or added to a G&T, but when they sent me a selection to play with I decided to get in the kitchen. I’ve a few recipes I’m working on, so watch this space for more, but for starters, this is an easy peasy way to use up the last couple of apples from the fruit bowl – or like me, the contents of your veg box.
Because of the way I’ve balanced the recipe, I’ve reduced the sugar to take into consideration the sugar in the cordial and the fruit, and the gentle sharpness of the gooseberry and floral sweetness of the elderflower means it’s a lighter cake, and just a little bit moreish.
I hope you enjoy it as much as the people at work did – as it disappeared very fast!
Apple Cake with Elderflower and Gooseberry
- 150 grams Softened butter
- 125 grams Golden caster sugar
- 120 grams Cooking apple, cubed
- 45 ml Elderflower and Gooseberry cordial
- 1 Large egg, beaten
- 150 grams Self raising flour
Preheat your oven to 180°C/Gas Mark 4.
Grease and line a 22cm baking tin.
In a large bowl beat together the flour and the sugar, until the mixture is pale and creamy.
Add the apple, and cordial, combine.
Add the egg and combine again.
Sift in the self raising flour, and fold into the mixture.
Tip into the cake tin, smooth over and pop into the middle of the oven.
As this is quite moist, you'll need to keep an eye on it, if it starts to over brown, turn the oven down a touch and give it a bit longer.
To test, insert a skewer into the centre of the cake. If it comes out clean, it's done and you can eat it hot with a scoop of ice cream, or let it cool to enjoy a slice with a brew.