Flower Cake
Edible flowers are my thing (and will come as no surprise for any ardent followers!).
From fragrant lilacs to indulgent fried courgette flowers, peppery nasturtium to classic lavender - I love them all, and felt so inspired, I decided to create a cake recipe that not only celebrated the beauty of blooms as a garnish, but also integrated them into the whole bake.
Ingredients (for 1 cake)
250g salted butter (plus extra for greasing)
250g caster sugar
3 turkey eggs (or 6 regular hens’ eggs)
350g self-raising flour
1 tsp baking powder
4 oranges (zest of 4, juice of 2)
2 lemons (zest and juice)
Fresh flower heads - black petunias, dark brown pansies, dark pink primrose, purple violets & black tulip petals
8g dried rose petals
Heat the oven to 180C/160C fan/gas 4.
Beat together the softened butter and caster sugar until pale and creamy, then add the eggs, slowly mixing one at a time.
Sieve in the self-raising flour and baking powder, then the grated zest and juice of the oranges and lemons. Mix well, then add the rose petals (I used Waitrose own).
Line a 2lb loaf tin (approx. 30x10cm) with greaseproof paper, then brush melted butter on top of the greaseproof to create a sort of glue. Gently press the flowers face side down onto the butter, then set in the freezer for 5 mins to secure the flowers.
Pour the cake mix into the tin, being careful not to move the flowers, and level the top with a spoon.
Bake for 45-50 mins, or until a skewer or knife comes out clean.
Leave to cool slightly, then turn out on to a wire rack (you may need to trim and flatten the top before removing).
Leave to cool slightly, then serve with a dollop of crème fraiche.
*Choose darker colours for the flowers, as the lighter shades won’t show up after baking
