Dandelion Loaf Cake with Lemon Drizzle
Dandelion Loaf Cake with Lemon Drizzle
Servings: 8 people
Ingredients
For the cake
- 250 g all purpose flour
- 100 g white sugar
- 75 g maple syrup or honey
- 2 eggs
- 75 ml vegetable oil
- 230 ml oat milk or regular milk
- 1 tbs baking powder
- 1/4 tsp salt
- 30 dandelion heads petals only
For the glaze
- 120 g powdered sugar
- 2-3 tbsp lemon juice
Instructions
- Preheat oven to £170 Celsius.Give a rinse to the dandelion heads, pat dry them gently and separate the petals from the heads. Save 2-3 for decorating the cake.
- Measure out the ingredients. Mix the flour with the baking powder first, then add the sugar. The rest of the ingredients can be added in any order.
- Mix everything well, you don't need a food processor, just by hand, gently and easily done.
- Prepare a loaf tin by oiling or greasing the bottom and the sides with butter. Pour the batter in and bake for about an hour. Check with a wooden stick or fork for doneness. The top of the cake rises quickly and burns but inside will be still wet - hence you need to bake it on a lower temperature and a little longer.
- Whilst the cake is cooling, you can prepare the glaze and once the cake is cooled down, you can drizzle the glaze on the top and decorate it.Enjoy!
