Flower cake – Pineut gourmet preparation

This flower cake mix makes it easy to create a soft, delicately flavored dessert, decorated with real edible flowers. A cake that is as pleasant to eat as it is to present, a great activity with the kids, or simply a lovely gift idea for gourmets!

Ingredients
Self-raising flour (wheat flour, baking powder – raising agents E450, E500 –, wheat starch, stabilizer: calcium carbonate), cane sugar, freeze-dried strawberries,
dried flower mix (1%): marigold, rose petals, cornflower.

To add:
Eggs, butter, yogurt, and a pinch of salt.

Instructions:
- Remove three-quarters of the flowers from the jar and set aside.
- Preheat the oven to 160°C (electric oven) or 145°C (fan oven).
- Pour the contents of the jar into a mixing bowl. Add 3 eggs, 140g melted butter, 70g yogurt, and a pinch of salt. Mix until a smooth batter is obtained.
- Pour the mixture into a greased mold and bake for 50 to 65 minutes.
- Decorate the cake with the remaining flowers before serving.

- Serving tip
For an even more festive look, prepare a glaze with 100g of icing sugar and 1 tablespoon of water, then coat the cake once cooled.