Dandelion Flower and Rum Cake
by Northern Life
WHETHER YOU'RE IN THE COUNTRYSIDE OR THE CITY, THERE ARE ALL SORTS OF DELICIOUS PLANTS GROWING AROUND YOU JUST WAITING TO BE FOUND AND PICKED...
- 125g/41/2oz butter
- 175g/6oz golden caster sugar
- 40 dandelion flowers, petals picked, plus extra petals to decorate
- 3 free-range eggs
- 175g/6oz plain flour, sifted
- 1 tsp baking powder, sifted
For the topping
- 40 dandelion flowers, petals picked
- 2–3 tbsp white rum
- 2 tbsp golden caster sugar
- 250g/9oz cream cheese
- Preheat the oven to 190°C/170°C fan/375°F and line a 20cm/8in cake tin with baking parchment.
- Start by making the sponge. In a large bowl, beat together the butter and sugar until it turns pale. Add the petals picked from 40 dandelion flowers, then beat in the eggs one at a time. Finally, stir in the flour and baking powder, combine well and spoon into the cake tin. Bake for 35–40 minutes, or until a skewer pierced into the centre of the cake comes out clean. Turn out onto a cooling rack and leave to cool completely.
- While the cake is cooling, make the topping. In a pestle and mortar, mash the petals with the rum and sugar and leave to infuse for a few minutes. Briefly strain the cream cheese of any excess liquid, then add to a bowl and and stir in the rum-infused petals. Taste and add more rum and sugar if needed.
Wild & Sweet by Rachel Lambert (photos by Elliot White) is published by Hoxton Mini Press.
NorthernLife May/June 2022