Let your inner child come out! Dandelions are growing in abundance. They have tasty, vibrant flowers and can be used in cakes. I would like to invite you to taste one! They are sweet with a little hint of bitterness. I created this cake so I can use the flowers. The cake has a corn and almond flour base mixed with yoghurt, eggs and olive oil and is infused it with vanilla extract. It is crunchy and sweet, a perfect dessert for a spring afternoon… when you are ready to play, make this cake.

TIP

Make sure you pick flowers that were not sprayed.

RECIPE

INGREDIENTS

• 1 cup cornmeal, medium or fine
• 1 cup almond flour or white flour
• 2 tsp baking powder
• zest of 1 lemon
• pinch of salt
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1/2 cup olive oil
• 1/4 cup Greek yoghurt
• 30 dandelion petals, chopped (greens removed)
• jam of your choice

METHODS

1. Preheat the oven to 350 F. Oil the sheet of a 7 inch baking pan.
2. In a large bowl, sift flour with salt and baking powder.
3. In a separate bowl, cream olive oil, eggs, sugar, almond extract and lemon zest. Add to the flour mixture from earlier. Mix thoroughly.
4. Let the dough rest over night but at least for an hour.
5. Bake for 30 minutes.
6. Spread the jam your heart desires evenly on the baked cake.
7. Garnish with dandelion flowers.

Enjoy!

Photo and text by Twincitiesherbs.