I went for a looong run this morning and came across all these beautiful fields of wild summer flowers. Around this time of the year they are basically shooting out of the ground all over the place. They look pretty, smell great and often are really tasty! A lot of the flowers wildly growing in your backyard, in the the park or along the road are actually edible and they look great in salads or on cake. Just make sure you don’t pick the wrong ones 😉 check the internet for edible flowers but here are a couple of common wild flowers that can be eaten:
About the cake underneath the flowers: I love this coconut cake, it is super soft and moist and really easy to make.
For a healthier version you can leave the lemon-cream topping out but you will miss out!
Preparation time: 10 minutes
Baking time: 20-25 minutes
Whole wheat flour- 1 and 1/2 cups
Baking powder-1 tsp
Salt- 1 pinch
Toasted coconut-1/2 cup( see notes)
Brown sugar- 1 and 1/4 cup( loosely packed)
Coconut milk-1 cup
Coconut oil-1/3 cup
Vanilla beans- scraped- 2 nos
Lemon juice – 1/2 squeezed lemon
a bunch of wild flowers for decoration
For the cream
Soy margarine – 150g (soft)
Lemon juice – 1 lemon
powdered sugar – a couple of Tbsp, make it as sweet as you want
- Preheat your oven on 180 degrees. Put the coconut oil in a bowl and put that in a warm water bath to melt it. Make sure it is not getting hot. Then put all ingredients in to a big bowl and stir (with a mixer or hand whisker) until all ingredients are combined to a smooth, runny mixture.
- Lightly grease your baking cake tin, I like to use a round 23cm tin. Pour in the mixture and put it in the preheated oven. I’d say baking time is around 20-25 minutes but I have to admit that I never really pay attention to the exact baking time. When I can smell the cake from the oven I check on it, stick a fork into it to see if it is done and take it out 🙂
- While your cake is in the oven you can make the lemon cream. Put the soft margarine into a bowl and foam up. Use a hand mixer for this if you have one, it’s doable but hard on pure muscle power. Slowly add the lemon juice, be careful with this. Because of the acid from the lemon your soy margarine might shift so make sure you keep stirring. Add the powdered sugar according to your taste.
- Get the cake from the oven and let in cool down completely before you put on the cream. While you are waiting for the cake to cool off, go for a walk or a stroll in your garden to pick your flowers.