A recipe from The Wildflower Inn, Falmouth, Massachusetts
1 cup butter
1-1/2 cup flour
1-teaspoon vanilla or lemon extract
5 eggs, separated
1-1/2 cup powdered sugar
1 teaspoon baking powder
1 cup assorted edible flour petals, small pieces
Cream the butter. Sift flour and add gradually to butter. Beat the egg yolks until thick and lemon colored, add sugar gradually. Combine mixtures. Beat egg whites until stiff and add to mixture. Sift baking powder over mixture beat thoroughly. Fold in fresh flower pieces. Turn into a buttered deep cake pan and bake 1 hour at 350 degrees.