Edible flowers
There are a host of flowers that can be used to add subtle flourishes to dishes. If the look of a dish really sets the mind racing with an explosion of possible flavours and textures to be enjoyed then naturally perfected garnishes must add an extra level to your dish. See here with our seasonal wild cherry vegan friendly and gluten free cherry, cocoa cake
Collect together
200g of gluten-free flour
100g of vegetable shortening
1 tsp of egg replacment (this is based on potato starch)
30g of cocoa powder
60g of unrefined golden caster sugar (vegan approved)
1 tbsp of dessicated coconut
cherries and wild cherry blossoms
Method
Cream the vegetable shortening and golden caster, add in the egg replacement to loosen the mix. Sift in the cocoa powder and then the gluten free flour. Sprinkle in the dessicated coconut.
Bake this mix in a high edged 6 inch cake tin at 180 degrees celsius for about 12-15 minutes (until a skewer or a knife comes out clean when inserted into the centre of the cake).
Whilst the cake is baking, place the stoned cherries in a pan and enough water to half cover them. Add in a tablespoon of unrefined golden caster and heat until a light syrupy consistency is reached (if it clings to a spoon then it's ready).
This cherry syrup mix will be used to soak the cake. I often find that gluten free, vegan friendly cakes dry out very quickly so to combat this I suggest (1) make smaller quantities (2) use teas or syrups to soak the cakes after baking.
