Lilac Cake

We've been eating flowers off and for about 12 years.  First it was nasturtiums which are very peppery, but they brighten up a salad and will make your grandchildren take another look at what's for dinner! Also, they look great tucked behind your ear.  Amina  a long time ago with a nasturtium. She thought eating flowers was funny and weird. She probably still does.

In the meantime we have eaten pansies and of course lavender and dried roses and dandelions and scented geraniums. There are so many you can eat, and it just makes eating more fun.

Now it is spring time and we've had pansies on cake and in salads.  Just this week, the lilacs have started to bloom, and they're so pretty and so fragrant! This a a painting Werner did last year of lilacs from our garden.

But you can eat them, too, so I looked for a recipe and of course recipes are there...lilac and lemon cake.  OK - here we go.

First, collect the lilacs, use only the blossoms, no insects, no stems.

I think I'm rushing the season just a bit since most of the little blossoms are not fully open, but who cares.  We're going for it.

The little Bundt pan we bought last year at a roadside garage sale while we were on a bike trip was perfect.  I've been looking for a reason to use it, and here it is!

It came out of the form (almost) without a problem.  A bitty bit of the top stuck in the pan but I was able to fish it out and put it back where it belonged.  Then, I poured on the syrup, let it cool, and drizzled the glaze. Oh, and sprinkled with more blossoms.  

Really, have you seen a prettier little cake??

It was quite tasty, very lemony but not very lilac-ly.  But I think that was OK, too.  Worth trying one more time before the lilacs disappear for another year.