Yoghurt cake with false acacia blossom

Name: Yoghurt cake with false acacia blossom
Total time: 1 h 10 min
Yield: 1 loaf cake of 25 cm
Ingredients: 30 g loose robinia florets (nothing green); 3 eggs; 150 g sugar; 125 g full-fat yoghurt; 100 ml sunflower oil; 200 g plain flour; 2 teaspoons baking powder; 1 pinch of salt; 1 unwaxed lemon, grated zest only; icing sugar, for dusting

Updated on 9 October 2026

Makes: 1 loaf cake of 25 cm
Time: 20 min + 50 min baking
From: False acacia

Ingredients

30 g loose robinia florets (nothing green)
3 eggs
150 g sugar
125 g full-fat yoghurt
100 ml sunflower oil
200 g plain flour
2 teaspoons baking powder
1 pinch of salt
1 unwaxed lemon, grated zest only
icing sugar, for dusting

Method

Pull the white florets off the clusters. Use nothing green: stalks, calyxes, leaves and pods are poisonous. Shake out any insects and leave the florets on a cloth for an hour.
Heat the oven to 175 °C. Grease a 25 cm loaf tin and line it with baking paper.
Whisk the eggs and sugar for 5 minutes until light and pale. Stir in the yoghurt, oil and lemon zest.
Sift the flour, baking powder and salt over the top and fold until just combined. Fold in the florets.
Spoon the batter into the tin and bake for 45–50 minutes, until a skewer comes out clean.
Leave to stand in the tin for 10 minutes, turn out and cool on a rack. Dust with icing sugar.

Storing: 4 days in a closed tin; in slices, 2 months in the freezer.