This is a really simple cake based on the creaming method. I would recommend using a stand mixer or electric mixer if you have one but effort with a wooden spoon will work too!
You will need
Large bowl or stand mixer
24cm cake tin greased and lined with non stick parchment
1 smaller bowl for mixing
200g butter room temperature
200g caster sugar
150g white spelt flour
60ml elderberry vinegar or lemon juice
6 tablespoons dandelion syrup or honey (make a little extra if you would like to drizzle at the end!)
1 tablespoon of dried meadowsweet (flowers only)
1 tablespoon hogweed seed - well toasted and ground
1 teaspoon baking powder
150g ground almonds
Preheat your oven to 190°. Heat the dandelion syrup or honey until loose and add the dried meadowsweet flowers and allow to infuse and cool while you make the rest of the cake. Beat the butter and sugar in the mixer or in a bowl with a whisk until really creamy and light. Give it time - this will make the rest of the cake making process much easier. Add one egg and one tablespoon of flour and mix thoroughly into the sugar and butter mix. Repeat with each remaining egg taking time to mix. The flour should help stop the mix from breaking. Add in the vinegar and syrup and mix again.
In your smaller bowl mix the ground hogweed seeds, remaining flour, baking powder and almonds and stir to break up any lumps. Mix these last ingredients into the cake mix. Pour into the prepared tin and smooth over the top. Bake for 45-55 minutes keeping an eye on it that it doesn't colour too quickly. A skewer should come out clean when it's ready. Allow to cool completely before serving. As an optional extra serve with some more of the meadowsweet flowers and an extra drizzle of the syrup.