Robinia flower Cake

Another recipe with flowers Yanni? Yep, another one! got a problem with that? Thought you didn't...

I have used flowers in many recipes in my website.. you can check them out. But I had never added flowers into a cake!

Till I came across a recipe by the talented Emiko Davies and thought why not! About 2 years ago I posted a recipe where i turned them into a sweet tempura as they do in Italy, France and Japan...

So I tried the recipe but I felt in needed something so I used a syrup flavored from more Robinia flowers and drenched the cake with that. Success...

So here it is!

Diffuculty: 1 of 3

Duration:30 mins prep and 35 minutes cooking time

Serves:8

Ingredients

For the syrup

100g water

100g sugar

4-5 flower clusters

For the cake

75g pistachio nuts

75g plain flour

30g cornstarch

2 pinches of salt

1 tsp baking powder

120g sugar

zest of half an orange

3 medium eggs

2 tblsp of flower honey

90g melted butter

12 big clusters or 12 big ones (just need the flowers)

For serving

sugar

flowers

Method

For the syrup

Boil all the ingredients till sugar melts. Remove from stove and let cool.

For the cake

Blend the pistachios and flour till it resembles sand.

Mix in the cornstarch, salt and baking powder.

In another bowl mix the sugar with the zest using your fingers. Add the eggs and beat them till nice and fluffy.

Add honey and butter and mix with a spatula. Do not overmix.

Add the flour mixture, mix with spatual but not overmix either.

Add the flowers (after you remove them from the clusters). Mix with a spatula.

Transfer the batter to a 23cm diameter cake tin that you have buttered and covered the base with parchment paper.

Bake in a preheated oven at 180 for 30 minutes or till a skewer comes clean and the cake starts to pull inside from the sides of the pan.

with the help of a spoon drench the cake with half of the syrup and use the rest in a bowl to serve it with the cake and some more flowers.