Elderflower cakes

The white flower heads of the elder tree have a sweet scent and can be used for many good things in the kitchen. Elderflowers grow along woodland edges, in meadows, along paths and in gardens, so take a basket and go foraging.

Elderflower cakes

Try the housewife’s elderflower cakes. They are a clear favourite on the midsummer table and they are full of good things such as honey, nuts and fragrant flowers.

It is best to pick the elderflower heads in the morning, when the dew helps preserve the aroma of the flowers. Do not rinse them. Simply shake off any dirt.

Procedure

Mix the two types of flour, salt, nuts and elderflowers. Add the milk and stir well.
Add the honey and eggs. Whisk to form a batter with the consistency of thick porridge. Adjust if needed with a little more flour, milk or egg.

Melt and heat the fat in a cooking pot.

Use two spoons and carefully place portions of batter of about one to two tablespoons into the hot lard. Leave plenty of space between them, so do not cook too many at once. Cook the cakes for about eight to ten minutes and turn them during cooking so they become crisp and golden.

Serve with honey.

Ingredients

4 persons
  • 60 g hazelnuts, finely chopped
  • Elderflowers of 10-15 clusters
  • 75 g barley or rye flour
  • 90 g wheat flour
  • About 100 ml milk
  • 2 large or 3 small eggs
  • 3-4 large tbsp honey
  • 0,5 tsp salt
  • Lard (or vegetable fat)