Dandelion is a popular plant taken as a weed. It grows everywhere, especially on groomed lawns. In fact this is underappreciated medicinal plant. All its parts are edible. Roots are used to make healing cordials, leaves are perfect for salads, and flowers.. well, are edible too. I like new experiences in my sweet kitchen so today recipe is for dandelion cake. The taste is not easy to describe. You can detect the lemon taste which is an ingredient here but I would call it: Summer taste. The perfect describing. You may imagine you have a piece of sunny day on your plate. The petals also give the uncommon texture to this cake. It is a kind of crunch but the same way as for instance shredded coconut. It is kind of tender crunch although I know it sounds weird. Try this amazing cake and enjoy! I already started to love it.
standard loaf pan
- 1 cup (225 g) butter, melted
- 1 cup (200 g) sugar
- zest of one lemon
- 2 tablespoon lemon juice
- ½ cup (125 ml) milk
- 3 eggs
- ½ cup (125 ml) elderflower liqueur (I used St. Germain 20% alc.)
- 2 cups (320 g) all purpose flour
- 1 cup yellow dandelion petals
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (100 g) icing sugar
- 2 tablespoons lemon juice
- 1 tablespoon elderflower liqueur
- 2 tablespoons dandelion petals
Flowers: you need lots of flowers (small basket). Wash heads without stems and dry on a paper towel. Remove yellow petals working with hands or kitchen scissors (it is okay if some green parts go with). Pack them tightly in a cup.
Preheat oven to 350°F. Grease the pan and line with parchment paper.
In a bowl of a stand mixer stir together melted butter, sugar, lemon zest and lemon juice. In a separated small bowl slightly beat eggs with a fork. Add eggs, milk and elderflower liqueur to the butter mixture and stir (or mix) until combined. You may also use lemon liqueur instead of elderflower but the taste will vary. I highly recommend using elderflower one. Add flour, petals, baking powder and salt and mix until incorporated. Spoon the cake mixture to the pan and bake for 1 hour (until the tooth pick inserted into the center comes out clean). Leave in the pan until cool (preferably overnight – the cake is best next day). Once cooled remove from the pan.
Make icing: mix icing sugar with lemon juice and elderflower liqueur until smooth, thick but still liquid mixture. Pour over the cake. Sprinkle with petals.
Category: Tea- and bundtcakes.
Tags: dandelion, elderflower, flowers, lemon.