Ingredients:
30g edible wild flowers (dandelions, violets, primroses and daisies [if it's elderflower season definitely add a spray of elderflowers])
250ml semi-skimmed milk
100ml of liquid crème fraîche
180g of flour
100g of ground almonds
30g butter, melted and cooled
100g brown sugar
3 eggs
some edible flowers for decoration
Method:
Wash the flowers, then drain in a colander.
Pour the milk and cream into a saucepan then add the washed flowers. Place the mixture over high heat and bring just to a boil.
Take off the heat, cover with a lid and set aside to cool to room temperature.
Crush the flowers a little with a potato masher.
Place in a cool place overnight to allow the flowers to infuse the milk.
The next day, filter the milk by pouring through a fine-meshed sieve. Press down on the flowers well with the back of a spoon to recover as much milk as possible.
In a bowl, beat together the eggs and sugar then work in the melted and cooled butter. Finally mix in the flower flavoured milk, ground almonds, beating lightly with a whisk to combine.
Pour the batter into an ovenproof mould, arrange some flowers nicely on top then cover with kitchen foil.
Transfer to an oven pre-heated to 220°C and bake for 20 minutes. Serve warm or cold.
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