Dandelion Cake

 

1 C. butter

1/2 C. sugar

1/4 C. dandelion petals (approx. 12 flowers)

5 eggs

1/4 tsp. vanilla

2 C. casava flour or coarse semolina

1 C. flour

1 tsp. baking soda

1 C. dandelion syrup

 

Cream the butter with the sugar and petals. Add the eggs, one at a time and beat well after each addition. Mix the dry ingredients together and add to the batter, beating well. Pour into a greased 9 inch square pan and bake at 350 degrees F. for about 30 minutes. Remove from the oven and immediately cut it into serving size pieces. Pour the cooled syrup over it slowly, letting it be absorbed by the hot cake gradually.

 

Servings: 16
Serving Size: 1 piece (1/16 of 9-inch square cake)

Calories: 290
Fat: 13 g
Fiber: 1 g
Protein: 3 g