Dandelion Cake - a true spring treat

Dandelion recipe No2

#dandelion #spring #cake #recipe #herbs

dandelion cake

Are you looking for other innovative and delightful ways to incorporate this delicious and nutritious weed into your diet while also creating a healthy treat for your family? Look no further, as we invite you to explore our favorite springtime delicacy: dandelion cake

This unique dessert not only celebrates the vibrant flavors of dandelions but also highlights their numerous health benefits, making it a perfect addition to your springtime culinary repertoire.

Of course, we are certainly not the first individuals to come up with the idea of using dandelions in a cake. This recipe draws inspiration from the well-loved Dandelion Maple Syrup Cake featured in the renowned book Wild Remedies by Rosalee de la Forêt and Emily Han. Their work beautifully showcases the diverse uses of wild plants, providing readers with a wealth of knowledge on how to forage and prepare these natural ingredients in various dishes.

Dandelions, often regarded as pesky weeds, are actually packed with vitamins and minerals, making them a valuable addition to any meal. They are rich in antioxidants, vitamin C, and vitamin K, which contribute to overall health and well-being. By incorporating dandelions into a cake, you not only bring a unique flavor profile to your dessert but also enhance its nutritional value, making it a guilt-free indulgence for you and your loved ones. The cake itself is moist and sweet, with the sweetness of syrup complementing the slightly bitter notes of the dandelion petals, creating a harmonious balance of flavors that is sure to impress anyone who takes a bite. This cake can be enjoyed as a dessert, a snack, or even for breakfast, making it a versatile option for any occasion. Now let's dive into the recipe!

dandelion cake with with cream cheese frosting

Ingredients

For the cake batter

1/2 cup of melted butter

1/2 cup of dandelion syrup (see recipe here)

2 eggs

1 tsp vanilla

1/2 cup freshly picked dandelion flower petals (all green parts removed)

1 big carrot, crated

1/2 cup walnuts, roughly chopped

1 cup whole wheat flour

1 cup of rolled oats

1.5 tsp ground cinnamon

1 tsp baking soda

1/2 tsp Celtic salt

For the frosting

1 pack (4 oz) of full fat cream cheese at room temperature

2 tbsp melted butter

2 tbsp dandelion syrup

2 tbsp dandelion petals, freshly picked

Directions

1. Preheat: Preheat the oven to 375°F (190°C).

2. Mix dry ingredients: In a big bowl mix whole wheat flour, oats, walnuts, cinnamon, baking soda, salt.

3. Mix wet ingredients: In a second bowl mix butter, dandelion syrup, eggs, vanilla extract and the crated carrot.

4. Combine: Add the dry ingredients to the wet ones and stir until well combined.

5. Bake: Butter a 9x2" pie baking dish or springform pan. Pour in the cake batter and spread it evenly. Bake for 35-40min at 375°F (190°C). Check with a wooden stick if the cake it fully baked.

6. Frosting!: While the cake is in the oven, prepare the frosting. In a bowl combine the cream cheese, dandelion syrup and butter with the help of a whisk until smooth. Set aside.

7. Decoration time: Take the cake out of the oven and let it cool for about 15min. Then spread the frosting evenly and sprinkle the dandelion petals as decoration.

   
   

   Enjoy with a cup of coffee as an afternoon treat with your friends and family, as a snack or even for breakfast. The cake keeps well in the fridge for at least 3 days.

   
   
   
   

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