Spring is here and flowers are all around. This is an interesting cake
using flowers we have in abundance – just be careful when you are
harvesting and have plenty of sticky plasters in your pocket!
• 1 ½ cups of oil
• 2 cups raw sugar
• 4 eggs
• 2 tsp vanilla
In another bowl, sift together:
• 2 cups whole meal flour
• ½ tsp each cinnamon, fenugreek, mixed spice, allspice
then add and mix in:
• 3 cups clean fresh gorse flowers
• 1 cup shredded coconut
• 1 cup chopped nuts
Add in the wet mixture and mix.
In a cup, dissolve together:
• 2 tsp baking soda
• 2 Tbs warm milk.
Add to cake mixture and mix.
Bake at 180°C for around 1 ½ hours.
• 1 tsp lemon juice
• ½ cup icing sugar
• ½ tsp vanilla
• warm water to mix
then drizzle over the cake.
Sprinkle with gorse flowers and coconut. Serve with a cup of tea on a
by Rowan Holt
From blueskin.co.nz and 'Blueskin News' published by Blueskin Media:
voluntary/non-profit community publishers in Blueskin Bay (Seacliff,
Warrington, Evansdale, Waitati, Doctors Point), Dunedin, New Zealand.
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