Mother's Day Cake Recipe


Ingredients for cake

  • 150g pistachios
  • 225g butter, softened
  • 225g caster sugar
  • 90ml elderflower cordial
  • 4 eggs
  • 75g 0% fat natural yoghurt
  • 100g self-raising flour
  • 2 tsp baking powder

Ingredients for filling

  • 200ml double cream
  • 3 tbsp elderflower cordial
  • 200g frozen raspberries, defrosted
  • 200g mixed strawberries, raspberries and blueberries


Calories columnFat columnSaturates columnSugars columnSalt column
345 per serving
17% %GDA
24g per serving
34% %GDA
12g per serving
60% %GDA
21g per serving
23% %GDA
0.50g per serving
8% %GDA


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease and line 2 x 23cm loose bottomed cake tins.

  2. Tip the pistachios into a food processor and blitz until really fine – you want a crumb texture.

  3. Put the butter and sugar into a large bowl and beat until lightened and fluffy, then gently beat in the eggs one at a time.

  4. Beat in the flour and baking powder, then the elderflower cordial and mix until combined.

  5. Stir in the natural yoghurt and then the blitzed pistachios and mix until totally smooth then divide the batter between the cake tins. Place into the oven to bake for 25 minutes until golden brown and just firm to touch.

  6. Remove and allow to cool to room temperature before decanting and cooling totally.

  7. While the cakes cool, make the filling. Pour the cream and elderflower cordial into a bowl and whisk until soft peaks form.

  8. Add the defrosted raspberries and any juices to the cream and whisk again, breaking up the berries, until the cream is just spreadable.

  9. Place one of the cooled cakes onto a serving plate and top with half the raspberry cream and a third of the berries. Lay the second cake on top and spread the remaining cream over the top. Garnish with the remaining berries over the top of the cake.