Viola cake recipe – unusual but delicious
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In this case, it is not the colour but literally the little flower. In this article, you will get a glimpse into the creativity of cooks and can try out something completely new and unique.
According to 24, violas are one of the first flowers of spring, somewhat of a harbinger. Even though the current weather in Hungary does not seem like it would be spring, it is. This little flower is edible and has a lot of scent and aroma; therefore, it can be used in gastronomy in many ways.
Both the garden and wild varieties can be used to spice up your meals, and usually, wild violas are more aromatic. You should collect them when the flower is fully open, preferably after the morning dew has been dried. According to the recipe, the flowers have the most aroma and flavour in this state.
This recipe is one of Mónika Halmos’s recipes, who has rediscovered many viola-based recipes in age-old cookbooks. As it turns out, violas can be used in many foods and in many ways: sorbets, salads, candied violas, and several types of cakes.
For desserts, you can check out our extensive pancake guide.
Ingredients for the dough:
- 2 eggs
- 80 g butter
- 80 g sugar
- 150 g flour
- half a packet of baking powder
- 100 ml viola syrup or viola liqueur