Jane and I often struggle to find great places to go to on our days off, so when Dervla Conlon opened Pudding Row in Easkey it was a little slice of heaven on our remote coastline.
I cheffed with Dervla in Dublin, where we made a strong connection because we share the same ethos and I just love her style. Just like at Shells, at Pudding Row all the breads and cakes are made in house.
Here is Dervla’s Elderflower and Raspberry Cake recipe, so you can bring some of her west coast heaven into your home.
This recipe serves 8 – 10 people.
– 135g (5oz) butter (room temperature)
– 200g (1 cup) vanilla sugar
– 4 eggs (separate yolks and whites)
– 1 whole egg
– 250g (2 cups) ground almonds
– 1 lemon, zested (reserve the juice for the glaze)
– 1 large punnet of raspberries
– 1 handful of flaked almonds
– For the elderflower glaze:
– 2 tbsp lemon juice
– 75g (1⁄3 cup) caster sugar
– 100ml (1⁄2 cup) elderflower cordial (homemade is best)
1. Line a 22cm round, loose-bottomed cake tin with baking parchment and lightly coat the inside with odourless oil.
2. Preheat the oven to 180C.
3. Using a mixer, cream the butter and sugar together until it has turned
completely pale, light and soft. This will take 10 minutes minimum.
4. Scrape down the sides of the mixing bowl with a spatula.
5. Separate the egg yolks and set the whites aside for whisking.
6. Add the whole egg to the butter and sugar mixture first, to loosen it,
and then add the egg yolks one by one. Stop and start the mixer with
each addition, scraping down once or twice in between.
7. Add the ground almonds and zest, and combine well with a spatula.
8. In a separate bowl, whisk the egg whites until they form lovely, soft peaks.
9. Carefully fold through the above mixture in two additions. Be light as a feather – this makes all the difference and will ensure the cake remains soft and light, instead of heavy and dense.
10. Pour the cake mixture into the prepared tin and dot the raspberries throughout it, pressing them in with your finger. I leave a few close to the top to add a little burst of colour to the golden cake.
11. Sprinkle with flaked almonds.
12. Bake at 180C for 35-45 minutes.
13. While the cake is baking, prepare your glaze. Combine the ingredients in a small saucepan and gently bring to the boil, then remove from the heat.
14. Once the cake is perfectly baked, the sides should be golden brown and a skewer should come out clean when inserted into the centre.
15. Remove from the oven and brush with the glaze while the cake is still in its tin.
16. Leave the cake in the tin until it is completely cool. Then, remove from the tin, place on a beautiful cake stand, dust with icing sugar and serve with a little crème fraîche or freshly whipped cream.
Inspired by travel, surfing and a healthy outdoors lifestyle, the Good Vibes Cookbook published by Orca Publications is the latest publication by the authors of the Surf Café Cookbook and Shells Café.
Packed with delicious, nutritious recipes using ‘clean’ foods, it beckons you to enjoy vibrant, tasty dishes that are good for you.
From dawn to dusk there’s some great recipes in this cookbook to inspire you!