Dandelion honey cake is a delightful and moist dessert that incorporates the sweet, floral notes of dandelion flowers and honey. This cake is perfect for spring celebrations or as a unique treat to enjoy with tea.
Ingredients
- 1 cup fresh dandelion flower petals (make sure they are from a safe, non-toxic source)
- 1/2 cup honey (make dandelion infused honey for added flavor)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. Gently rinse the dandelion flowers to remove any dirt or insects, then remove the green bases to avoid bitterness. Set aside.
3. In a large mixing bowl, cream together the softened butter, honey, and granulated sugar until light and fluffy.
4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
7. Gently fold in the dandelion flowers until evenly distributed throughout the batter.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Serve your dandelion honey cake plain, or dust it with powdered sugar for an elegant touch.
Aprile's Kitchen 