I have been dreaming about Mimi Thorisson’s black locust (robinia, acacia or false acacia) flower cake since I first came across it a couple of years ago, while searching for recipes using these bunches of white flowers with a strong, heady perfume similar to jasmine or orange blossom. I’ve been too busy frying them — dipping them in a runny batter, swirling them through a pot of bubbling oil, then eating them crunchy and piping hot, either sprinkled in sea salt or with a scant drizzle of acacia honey (of course), so sweet and clear it’s like syrup.