Up Side Down Flower Cake

• fresh edible flower, and edible leaves
• 120 g butter (4 ounces) or 120 g margarine (4 ounces)
• 50 ml milk (1/4 cup)
• 150 g sugar (ounces)
• 1 prinche salt
• 3 eggs
• 175 g flour (6 ounces)
• 12 teaspoon baking powder
• 12 teaspoon vanilla powder

1. Cover the bottom of your mold with baking foil and grease the sides and the bottom, too.
2. Adjust leaves and flowers on the baking foil and fix them pressing them lightly.
3. Make the dough mixing all the ingredients with the food processor until smooth.
4. Pour dough carefully into the prepared mold.
5. Bake 180C (350C) for 45 minutes or until through.
6. The cake is done when you test the centre of it with a wooden skewer and the skewer comes out clean.
7. Gently loosen the sides of the cake with a knife, and turn it out immediately onto your cake dish.
8. Remove carefully the foil using the point of the knife if necessary.

edible flower, butter, milk, sugar, prinche salt, eggs, flour, baking powder, vanilla powder

Taken from www.food.com/recipe/up-side-down-flower-cake-456807 (may not work)