icing sugar, for dusting
edible wild flowers (optional)
Preheat the oven to 180C/350F/Gas 4. Grease a 10cm/4 inch cake tin.
For the hazelnut cake, mix all the hazelnut cake ingredients except the flour and elderflower cordial in a bowl until well combined, then stir in the flour. Spoon the mixture into the greased cake tin, transfer to the oven and bake for 5-8 minutes, or until the sponge is pale golden-brown and springs back when pressed with a finger. Remove from the oven and, while still hot, pour over the elderflower cordial.
For the honey and goats' cheese cream, mash together the goats' cheese, double cream and honey in a bowl until well combined, then add the lemon zest and juice and the elderflower cordial and stir well. Carefully fold in the whipped cream.
For the raspberry coulis, heat half of the raspberries, the elderflower cordial, honey, balsamic vinegar and the lemon zest and juice in a frying pan over a medium heat for 3-4 minutes, or until the raspberries have softened. Blend the mixture in a food processor until smooth, then sieve the mixture to remove any pips. Discard the pips. Stir the remaining raspberries into the warm sieved raspberry coulis.
To serve, place the hazelnut cake onto a serving plate and drizzle it with the raspberry coulis. Spoon some of the honey and goats' cheese cream on top, then dust with icing sugar and garnish with the wild flowers.
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