The Incredible, Edible World of Magnolia Blossoms
A general rule I follow when I am foraging for flowers is the deeper the colour the blossom is, the more pronounced the bouquet and flavour will be. I’ve found that the pale pink and delicate white blossoms are more subtle in taste and fragrance. One of the best edible species is the Magnolia x soulangeana seen here. At the centre of the flower, there is a disc where the stamens and stigma are found, and that is where the flavour is the most concentrated. The petals can be used raw as a punctuating addition to a spring salad.
MAGNOLIA CAKE
Serves 6 to 8
2 cups whipping cream2 cups magnolia petals, cleaned and roughly chopped3/4 cup Magnolia and Rose Petal Sugar1 1/2 cups all-purpose flour2 tsp baking powder2 eggs, room temperature Icing sugar
