Cake au pissenlit avec glaçage au citron

Ingrédients

• 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)
• 120 g powdered sugar
• 2-3 tbsp lemon juice

Préparation

1. 1

   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.

2. 2

   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.

3. 3

   Mix everything well, you don't need a food processor, just by hand, gently and easily done.

4. 4

   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.

5. 5

   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!