Table of Contents
Preheat the oven to 375° F and grease a 9 x 2-inch glass pie plate with butter. Combine the butter, maple syrup, eggs, and vanilla in a medium bowl. Add the dandelion flowers and mix well. Set aside. Combine the flour, oats, cinnamon, baking soda, and salt in a medium bowl.
Combine the butter, maple syrup, eggs, and vanilla in a medium bowl. Add the dandelion flowers and mix well. Set aside. Combine the flour, oats, cinnamon, baking soda, and salt in a medium bowl. Slowly add the dry mixture to the wet mixture while stirring. If using raisins and/or walnuts, add them now.
When cake is cooled, invert onto a sheet pan or large, flat plate. Frost the top and sides. Immediately before serving, sprinkle fresh dandelion flowers on top for garnish. Makes about 1 serving. This rich, earthy, and nutritious decoction is the perfect pairing, both in spirit and flavor, to the sweet treat above.
Prepare the drizzle. Mix some Dandelion cordial with some granulated sugar. Do not let the sugar dissolve. Prick the surface of the cake all over with a skewer and carefully trickle the drizzle over the surface, a spoonful at a time, ensuring each addition has soaked in before spooning over the next.
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