I know I said I’d be back in the new year but have a couple of lovely recipes to post from Christmas.
Mostly I prefer a simple cake with one really great flavour. Recently, I baked this sweet, lemony cake with a rich, soft crumb and added pretty edible flowers with fresh strawberries for a summery, festive effect. I changed a couple of things – I halved the recipe and subbed Greek yoghurt for the buttermilk.
And these gorgeous edible flowers make everything look magical! For Brisbanites, I purchased my edible flowers from Food Connect.
Recipe for lemon flower cake:
Icing sugar for dusting
Fresh strawberries AND edible flowers for the top
Best served on the day.