Yogurt cake with acacia flowers
Ingredients
- 10 to 12 bunches of acacia flowers
- 1 yogurt dairy or vegan (use its pot to measure the other ingredients)
- 3 pots flour all purpose
- 1 + ½ pots cane sugar
- ½ olive oil
- 3 eggs
- 11 g baking soda
- 2 tbsp acacia honey
- poppy seeds
- 1 tsp vanilla powder
- 1 dash lemon juice
Instructions
- Pick bunches of acacia flowers with scissors or small pruning shears. Choose freshly opened flowers and avoid faded flowers that will have less flavour. Remove the insects that may be lodged in them.
- In a big bowl, mix the yogurt, sugar and eggs with a whisk.
- Add the oil and honey, mix again.
- Then gradually add the flour and baking powder, stirring vigorously.
- Finally add a dash of lemon juice, vanilla and poppy seeds (dose as desired). Mix again.
- Line a cake tin with baking paper, and place the acacia flower bunches on top of the cake tin with the stalks facing upwards, keeping them long enough to stick out of the cake dough.
- Pour over your cake dough.
- Bake for 30 minutes at 180 °C and check the baking after 30 minutes with the tip of a knife. Leave to cool on a wire rack.
- Then gently pull on the stalks to remove them.
Notes
Note: what we commonly call “acacia flowers” come from a tree called Robinia pseudo acacia. It is a tree native to North America that can grow up to 10 to 20 meters.
In case of doubt, refrain!
You can replace the acacia flowers by wisteria flowers, also edible (I have not tested it yet) or elderflowers for example. You can also replace with orange blossom (or extract).
You can also put walnuts instead of poppy seeds.
Moreover, you can use different types of flour and different types of yogurt for the cake dough. Try the ingredients you feel like!