Sunny Floral Desserts


I’ve told you that edible flowers are so much more versatile in the kitchen than just used in desserts.  They are.  But they also make incredible, mouth-watering desserts!  The main thing to remember is that edible flowers can be important ingredients in your dessert concoctions, not just decorations.  While candied violets are lovely, they are just the icing on the cake of what you can bake up in the kitchen with edible flowers.

Consider making a citrusy marigold cake spread with sweet floral butter.  Lemon balm and calendula combine in a sunny tea cake.  And who can resist frosted lemon lavender cookies!  Lavender pairs well with chocolate as well.  Add dried lavender buds to your chocolate cupcakes. Try anise hyssop flowers in your next pound cake instead of poppy seeds for a flavor between licorice and root beer.

Blog15  marigold and calendula cake

The perfect topping to just about any dessert is floral ice cream, gelato, or sorbet.  To flavor these chilly desserts use some of the following petals steeped in the cream or sugar syrup:

  • Gardenias
  • Lavender
  • Anise Hyssop
  • Roses
  • Chocolate Mint
  • Hibiscus

Marigold Cake

  • 1 cup softened unsalted butter             
  • 1 cup sugar                                        
  • 4 eggs, beaten     
  • 3 tablespoons fresh Tangerine Gem Marigold petals
  • 2 cups all-purpose flour                      
  • 1 teaspoon baking powder    
  • Zest from one orange
  • Zest from one lemon

Grease and flour a loaf pan.  Cream the butter and sugar until fluffy; add beaten eggs a little at a time.  Sift the flour and baking powder; fold into creamed mixture.  Add the orange and lemon zest, and the marigold petals.  Spoon into the loaf pan and bake in preheated oven at 350 degrees for an hour.  Cool on rack for 5 minutes, then remove from tin and cool completely before serving.  Serve slices spread with sweet floral butters — see suggestions below.

Blog15  sweet floral butter

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