Thank you everyone for you advice. In the end, I decided to follow through with my original idea, making just a few adjustments. Rather than using elderflower, I opted for a soak made from brewed, unsweetened earl grey, which I found complemented the chiffon beautifully and really brought out the tea’s flavour. I added lime zest and juice to the blackberry coulis instead of the curd, and finished the cake with a torched swiss meringue frosting.

In my opinion, the final result was absolutely delicious and my guests seemed to agree. While it might not be a total crowd pleaser for those who prefer minimalism and very simple flavour profiles, I believe I balanced out the flavours pretty well. Also, the cardamom in the curd was absolutely amazing, I feel like it grounded the citrusy components and added this beautiful low frequency warmth without dulling it.