Orange dandelion cake

An adorable and easy to make no bake orange dandelion cake. With a buttery cookie crust, sweet dandelion-orange filling, creamy mascarpone layer, and a light floral topping. Soft dandelion petals pair beautifully with fresh orange in this lovely spring dessert.

Servings

Prep Time 2

Total Time 2

EQUIPMENT

1 9 inch springform cake pan

INGREDIENTS

US Customary - Metric

3.53 oz dandelion flowers
2 oranges
3.53 oz butter cookies
0.34 cup butter
3.4 cup orange juice
1.33 cup mascarpone cheese
0.85 cup whipping cream
0.4 cup sugar
12 gelatine sheets

INSTRUCTIONS

Crush the cookies into fine crumbs using a food processor or place them in a zip-top bag and crush with a rolling pin. Mix with melted butter until combined. Press firmly into a 9-inch springform pan to form the crust. Place in the freezer for about 15 minutes to set.
While the crust chills, wash your dandelion flowers and separate the yellow petals. You’ll need about 2 cups.
Soak the gelatin sheets in very cold water with a few ice cubes until soft.
In a small pot, heat the orange juice with half of the sugar over medium heat (don’t let it boil). Add the dandelion petals and simmer for about 2 minutes. Stir in the chopped oranges.
Remove from heat, add the softened gelatin, and gently mix them into the juice until fully dissolved.
Pour about 2/10 of the dandelion-orange mixture over the chilled crust. Place the pan in the refrigerator and chill for 1 hour, or until set.
In a bowl, whip the heavy cream until soft peaks form.
In a small pot, heat the remain (about 1/2 cup) orange juice with the rest of the sugar. Add the soaked gelatin and stir until dissolved. In another bowl, mix the warm (not hot) orange juice into the mascarpone cheese until smooth. Gently fold in the whipped cream to make the second layer.
Spread the mascarpone layer over the set dandelion layer. Chill until firm.
Reheat the remaining dandelion-orange mixture (2/10), process to smooth, and pour it over the top as the final layer. Chill again until fully set.
To remove the springform, wrap a hot towel around the pan for a minute to loosen the edges.
Decorate with dandelion flowers, orange slices, and edible wild blooms.
Enjoy your little dandelion slice of spring — bright, simple, and made with love!

NOTES

Pick dandelion flowers on a sunny day when they’re fully open. Avoid areas treated with chemicals. About 3.5 oz (100 g) of flowers will give you around 2 cups of yellow petals.

This recipe is for a 9-inch springform pan. If using a different size, adjust the ingredients.

Let each layer chill fully before adding the next so they stay clean and don’t mix.

Lightly grease the springform ring before assembling. To release the cake easily, wrap a warm towel around the pan for a minute or use a cake wrap.

For a gluten-free crust, use blended dates and nuts.

For a keto-friendly version, skip the cookie crust and use a sweetener instead of sugar.

Store the cake in the fridge, covered, for 3–4 days — the flavors get even better the next day. You can also freeze it for up to 2 months. Thaw in the fridge before serving.

Keep it refrigerated and avoid leaving it at room temperature for too long, especially on warm days.

Author: Food nutters

Calories: 563kcal

Cost: $12

Course: Dessert

Cuisine: Mediterranean

Keyword: cake, creamy, dandelion

Nutrition