• Preheat the oven to 180°C (350°F) and grease or line a standard loaf tin. Set aside.
• Sift the flour, baking powder, baking soda, and salt into a large bowl. Stir in the elderflower blossoms.
  400 grams (2 ¾ cups) light spelt flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon sea salt, 3-4 heads elderflower
• In a smaller bowl, whisk together the milk, honey, olive oil, lemon zest and juice, and vanilla. Pour this mixture into the larger bowl and gently whisk until just combined. Don't over mix.
  300 ml (1 ¼ cup) non-dairy milk, 120 ml (½ cup) honey, 60 ml (¼ cup) olive oil, Zest two lemons, Juice two lemons, 2 teaspoons pure vanilla extract
• Pour the cake batter into the prepared baking tin, and bake for 35-40 minutes, or until golden and a toothpick inserted comes out clean.
• Remove the cake from the oven and cool on a rack for ten minutes before tipping out of the tin and cooling fully. The cake can be served warm if not glazing. If you are using the glaze, pour it over the cooled cake directly before serving and top with the lemon slices, berries, and elderflower.
  Fresh strawberries, Elderflower blossoms, Sliced lemons

Coconut Milk Glaze

• Whisk the coconut milk, honey, and lemon juice together in a small bowl until frothy. This can be made slightly ahead of time, but will harden if refrigerated.
  120 ml (½ cup) full-fat canned coconut milk, 2 tablespoons honey, 1 tablespoon lemon juice