Make a dandelion cake recipe using almond flour and topped with a lilac mascarpone frosting, a perfect treat with an earthy texture and a taste of Spring florals.
This recipe is a marriage between two of my favorite recipes: lemon-olive oil cake and cornbread. I use almond and cornmeal here for an earthy texture. This cake is moist and dense with a hint of floral sweetness from the Lilac Syrup in the frosting. The Lilac Syrup can be swapped for another floral syrup, sugar, or maple syrup. The sprinkle of dandelion petals makes this the ideal spring cake and drops me into the present moment.
Ingredients
- 1-1/2 cups almond flour
- 1-1/2 cups cornmeal
- 1/4 cup tapioca flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (1-1/2 sticks) unsalted butter
- 3 tablespoons olive oil
- 1 cup honey
- 2 teaspoons vanilla extract
- 3 large eggs
- 1/2 cup Greek yogurt
- Zest of 1 lemon
- 2 cups dandelion petals, separated from the greens
Lilac Mascarpone Frosting
- 3/4 cup heavy cream
- 1/2 cup mascarpone cheese
- 3 tablespoons Lilac Syrup (see recipe below)
- Pinch of salt
- Sweetener, to taste (optional)
Directions
- Preheat the oven to 350 degrees F. In a bowl, sift together the almond flour, cornmeal, tapioca flour, baking powder, and salt.
- In a separate bowl, beat the butter, olive oil, honey, and vanilla. Whisk in the eggs, one at a time, until blended. Stir in the Greek yogurt, lemon zest, and dandelion petals.
- Fold in the flours. Pour batter into a greased and floured 9-inch springform pan, smooth the top, and bake for 45 minutes, until a skewer inserted in the center comes out clean and the cake is golden. Remove from oven and let cool before icing.
- Lilac Mascarpone Frosting: Combine all ingredients in a stand mixer, bowl, or jar. Using a whisk attachment on a stand mixer or immersion blender, whip the ingredients until soft peaks form. Refrigerate until ready to use.
I love preserving the floral aromas and medicinal qualities of flowers in syrups. Some of my favorite spring floral syrups include violet, honeysuckle, rose, and lilac. Syrups can be mixed into drinks and baked goods for flavoring and have been used medicinally as well. Sugar is commonly used in syrups and acts as a preservative, whereas syrups made with honey are more prone to spoilage and should be refrigerated.
Lilac Syrup Recipe
Yield: 2 cups
Ingredients
- 1 cup sugar or honey
- In a small saucepan over medium heat, combine the sweetener, berries if using, and 2 cups water, and cook until sweetener has dissolved.
- Remove from heat and let cool. Add the blooms to a jar, pour the cooled syrup mixture over the blooms, stir in lemon juice, and cover with a lid.
- Put the jar in the refrigerator and steep for 24 to 48 hours; begin testing after 24 hours for your desired flavor. Strain and pour into a sterilized jar. This will keep for 2 months in the refrigerator.
Homemade Lilac Soda
Add 2 to 4 tablespoons Lilac Syrup to sparkling water for a refreshing spring soda. As you sip, meditate on memories, moments, and little joys that rejuvenate your spirit.
Excerpted from Our Kindred Home copyright © 2023 by Alyson Morgan. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Alyson Morgan is a writer, photographer, folk herbalist, and mother exploring the intersections of home, ecology, and collective care.
Originally published in the April/May 2026 issue of MOTHER EARTH NEWS and regularly vetted for accuracy.
