Magnolia Drizzle Cake
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Cook time: 
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Serves: 1 cake
 
Ingredients
  • 170g white sugar
  • 10 magnolia flowers (petals only)
  • 170g butter
  • 2 medium eggs
  • 170g self-raising flour
For the drizzle
  • 5 magnolia flowers (petals only)
  • 5 tbsp icing sugar
  • Small amount of water
Instructions
  1. Grease a non-stick cake tin and preheat the oven to 180C (160C fan, 350F).
  2. Put the sugar and flower petals in a food processor and mix till the flowers and sugar are incorporated. Add the butter and whisk till the mixture is fluffy.
  3. Add the eggs - which unfortunately will change the wonderful pink colour - and zest of one lemon.
  4. Add the flour and fold in gently to ensure the mixture doesn't fall flat.
  5. Spoon the mixture into the cake tin.
  6. Bake for 25 - 30 minutes. A skewer should come out clean when the cake is pierced.
  7. In a food processor, mix the second lot of magnolia petals and sugar - it makes a pink sugar. Add a little bit of water if needed. Place over a medium low heat and stir until dissolved, then bring to boil for 2 minutes to create a syrup.
  8. Poke holes all over the warm cake to allow the syrup access.
  9. Drizzle over the syrup and place decorative magnolia flowers on the cake.
  10. Set aside to cool before serving. The hot cake will fall apart if you try to cut it - it's much better cold.
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2023/03/23/magnolia-flower-drizzle/