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Edible Flower Recipes
A supplement to the food article in the June/July 2004 issue of Decatur Magazine.

Recipes may not be reprinted without permission from the publisher.

Heather's Lavender Bundt Cake

3 cups cake flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1 cup butter
1-2/3 cups granulated sugar
1 T. dried lavender flowers
4 eggs
1/2 tsp. lemon extract
1/2 tsp. vanilla extract
1 cup sour cream
2 T. lemon zest
1/2 cup sifted confectioner's sugar
1 T. lemon juice

Preheat oven to 325 degrees F. Butter and flour a 10" bundt cake pan. Press dried lavender flowers onto sides and bottom of the pan.

Beat butter on medium speed until creamy. Add granulated sugar and lavender. Beat another 3 minutes. Add one egg at a time, beating well after each addition. Beat in lemon and vanilla extracts.

In a separate bowl, sift flour, baking powder, baking soda, and salt. Alternate adding the dry mixture and sour cream to the butter and sugar. Add lemon zest.

Pour batter into pan. Bake 55-60 min. Cool cake in the pan for 1-2 hours.
Turn cake onto a serving plate.

Blend 1/2 cup confectioner's sugar and lemon juice in a small pan over medium heat. When sugar is thoroughly dissolved, drizzle glaze over the cake. Dust with confectioner's sugar just before serving. Garnish with candied flowers such as violets or roses. Serves 16.

Calendula Rice

4 cups water
1/8 tsp. salt
1/2 cup finely chopped onion
2 chicken bouillon cubes
1/2 cup finely chopped calendula petals
2 cups long grain rice

Bring water to boil. Add all ingredients. Stir. Reduce heat, cover and simmer for 18 minutes. Serves 8

16 large nasturtium leaves
4 medium beefsteak tomatoes, sliced
12 ounces fresh mozzarella cheese
16 nasturtium flowers

Arrange four nasturtium leaves on each plate. Add four slices of tomatoes and 3 slices for cheese. Garnish with flowers. Serve with Nasturtium
Dressing. Serves 4

2 T. finely chopped shallots
1 T. Dijon Mustard
1 T. chopped chives
2 T. chopped Nasturtium stems
1-1/4 cup olive oil
1/4 cup red wine vinegar
Freshly ground salt and pepper

Combine shallots, mustard, chives and chopped flower stems. Stir in vinegar.
Slowly add the oil, whisking constantly. Season with salt and pepper to taste. Makes 1 and 3/4 cups of dressing.

Publisher's Note:
These recipes may be printed for personal use only.

This is an online supplement to an article which originally appeared in the June / July 2004 issue of Decatur Magazine.
It may not be reproduced or redistributed in whole or in part without the publisher's consent.
© Copyright 2004 Decatur Magazine - First String Productions. All rights reserved.