A cake recipe for all foodies:
Stir flour, water and salt, beat in the eggs and cook for half an hour to swell. Dip the freshly picked elderflowers (leave about 1cm of stalk) into the dough and bake in hot fat for 2-3 minutes. You can also pluck the blossoms from the cones, mix them into the dough and finish baking, but this will not look as decorative.
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