Elderflower and Hazelnut Cake

Sheep’s Milk Custard poured over elderflower and hazelnut cake
Sheep’s Milk Custard poured over elderflower and hazelnut cake

Elderflower and Hazelnut Cake

Ethan Flack
This a delightful dessert that combines the delicate floral notes of elderflower with the rich, nutty flavor of hazelnuts. and the delicious creaminess of sheep milk.
Elderflower and hazelnut cake can be served with a variety of accompaniments such as freshly whipped cream, a side of fresh berries, vanilla ice cream, or custard.
Jones Family Farm Products Used:
Sheep's Milk Cream (to make butter)
Course Dessert
Servings 12 serves


  • 125 g Sheep Milk Butter I use homemade sheep’s butter made from sheep’s cream
  • 125 g Elderflower Oil or another neutral oil like canola
  • 150 g Wholemeal Flour
  • 75 g Hazelnut Meal or Ground Hazelnuts
  • 1 tsp Baking powder
  • 200 g Sugar
  • 180 g Eggs (3 large eggs)


  • Preheat the oven to 170°C
  • Using a cake mixer, place sheep’s milk butter into the mixing bowl with your oil. Whip until it starts to cream, then add the sugar and continue to cream.
    125 g Sheep Milk Butter, 125 g Elderflower Oil, 200 g Sugar
  • Add flour, baking powder, and ground hazelnuts, then mix until it forms a thick cake batter.
    150 g Wholemeal Flour, 1 tsp Baking powder, 75 g Hazelnut Meal or Ground Hazelnuts
  • Slowly add the eggs one by one to form the final cake batter.
    180 g Eggs
  • Scoop evenly into a greased muffin tin or a cake tin, filling about halfway up the tin.
  • Place in the oven for 15 minutes.
  • To test if they are ready, use a skewer and press it into the cake, if it’s ready it will come out clean.
  • Allow to cool slightly before removing from the tins.
  • Serve warm or cooled, alone or with the Sheep’s Milk Custard.


** To make sheep's milk butter, simply pour sheep's milk cream into a cake mixer mixing bowl and use the whisk attachment on a medium speed until butter forms.
You can let your fresh sheep milk sit undisturbed in the fridge for a couple of days to naturally separate and then skim the cream off the top, or use a milk and cream separator if you have one. You can freeze your collected cream until you have enough to make butter.
Keep the buttermilk for something else, such as our Dutch Baby Pancake recipe!
Keyword sheep milk, sheep milk butter, sheep milk cream

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