This cake is delicious and simple, and tastes a lot like coffee despite having no coffee in it!

Making the Roasted Dandelion Roots

1. Gather and clean your dandelion roots.
2. Remove the stringy little roots and cut into 5mm pieces.
3. Pre-heat the oven to 160 degrees and place the roots on a baking sheet.
4. Put the roots in the oven with the door slightly ajar for 15 minutes.
5. Close the door and roast for a further 30 minutes, or until they turn a very dark brown.
   NOTE: You need to keep a close eye on them as it’s a fine line between very dark brown and burnt!
6. Remove from the oven and allow to cool.
7. Store in an airtight jar.
8. Lightly grind a tablespoon in a pestle and mortar or coffee grinder, put it in a 2 cup French press (cafetiere), pour on hot water and leave to infuse for 30 minutes.

Making the Cake

Ingredients for sponge:

• 250g Self-raising flour
• 1 tsp baking powder
• 225g butter (room temperature)
• 225g caster sugar
• 4 large eggs
• 2 tablespoons dandelion root coffee.

Ingredients for icing:

• 100g softened butter
• 200g icing sugar
• 2 tablespoon dandelion root coffee.

Method:

1. Preheat your oven to 160 degrees (Fan).
2. Line an 18x28cm baking tin with baking parchment.
3. Put all the sponge ingredients in a bowl and mix until combined and smooth.
4. Put the sponge mixture in the pan and level with a knife or spatula.
5. Bake for 30 to 35 minutes or until a skewer comes out clean.
6. Allow to cool in the tin for 10 minutes, then turn out onto a wire rack to cool fully.
7. For the icing, beat the sugar and butter together until light and well mixed, then add the coffee and mix thoroughly.
8. Spread the icing over the sponge and enjoy!