Sweet Marigold Buns is a traditional British recipe for a classic small teatime cake or bun made from cake batter flavoured and coloured with marigold petals. The full recipe is presented here and I hope you enjoy this classic British version of: Sweet Marigold Buns.
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Marigold (pot marigold or calendula) petals have long been used as a poor man's saffron. They have a perfume all their own but do give cakes and stews a lovely golden hue. They are ideal for baking if you want some of the colour of saffron without the expense.
Combine the butter, sugar, eggs, flour and baking powder in a bowl. Mix the ingredients thoroughly, until smooth and glossy.
Fold in 1 1/2 tbsp of the marigold petals then divide the mixture between 18 lined bun tin wells (or individual butterfly cake cases). Sprinkle a few petals onto the top of each cake then dust with a little sugar.
Transfer to an oven pre-heated to 160°C and bake for about 25 minutes, or until golden brown on top and cooked through. Transfer to a wire rack and allow to cool before storing or serving.
