Elizabethan Lavender CakeCourse: DessertCuisine: EnglandDifficulty: Medium
Combining edible flowers with delicious dessert – what’s not to like? This may be a new flavour experience for many, but a classic you will remember – and the added benefit of a calming affect (so a tasty snack before bed IS possible).
3/4 cup unsalted butter (softened)
3/4 cup superfine sugar
3 eggs lightly beaten by hand
1 1/2 cups cake flour sifted
1 1/2 tsp baking powder
1 tbsp fresh lavender florets or 1 tsp dried culinary lavender (roughly chopped)
1/2 tsp vanilla extract
2 tbsp milk
- Buttercream Frosting
1/2 cup shortening
1/2 cup unsalted butter (softened)
3 1/2 cups confectioners’ sugar
1/4 cup milk
2 tsp lavender
1/2 tsp thyme
- Lavender Infused Whipped Cream
1 cup whipping cream
1 tsp lavender
2 tsp fine granulated sugar
1/2 tsp cream of tartar for stabilizing (optional)
- Heat the oven to 350F.
- Lightly grease and flour an 8 inch round 2 inch deep spring form pan or a deep 8-inch round pan. (I like to use a spring form pan so the cake comes out clean. If you do not have a spring form pan use parchment or wax paper to line the bottom for clean removal)
- In a separate bowl sift together flour and baking powder set aside.
- In mixer bowl with beater attachment cream butter and sugar thoroughly until light and fluffy.
- Add eggs one at a time, beating thoroughly between each addition, until mixture becomes thick and glossy.
- Fold in the flour, lavender florets, vanilla and milk.
- Spoon the mixture into pan and bake for 1 hour or until knife inserted in cake centre comes out clean.
- Let sit 5 minutes, then turn out onto a wire rack to cool.
- In mixer bowl, cream shortening and butter.
- Add lavender to sugar; gradually add sugar, one cup at a time, beating well on medium speed.
- Scrape sides and bottom of bowl often.
- When all sugar has been mixed in, icing will appear dry.
- Add milk and beat at medium speed until light and fluffy.
- Keep bowl covered with a damp cloth until ready to use.
- Whipped Cream
- Add whipping cream to mixer bowl and beat on medium low speed until soft peaks form.
- Add sugar and increase speed to high until cream forms firm peaks.
- DO NOT over beat or you will have lavender butter
- Decorating Cake
- Level the top of your cake by removing the rise in the centre with a long serrated bread knife or a piece of dental floss cut wider than the cake width. Wrap floss around your middle fingers like you would to floss your teeth.
- Hold taunt between both hands and draw the dental floss across the top of the cake to remove the rise in the centre.
- If you have baked one cake repeat dental floss instructions pulling the floss across the middle area of the cake or use serrated knife to cut cake in half.
- Add whipped cream to centre of cake and replace the top.
- Be gentle with the cake or the cream will collapse in the centre.
- With the back of a large spoon dipped into hot water dollop buttercream onto the top of the cake generously.
- Dip spoon or a flat knife into hot water and spread buttercream over the surface of the cake.
- Decorate with a sprinkle of lavender florets or any other garnish you prefer. Sprigs of mint work nicely for colour and a complimentary flavour with the lavender.
- Place cake into refrigerator for 2 hrs before serving.
- Lavender flavour is not for everyone. Like cilantro some people experience the flavour of soap. Always start with a small amount if you are unsure of your palate. You can always add more the next time you make the cake.
- This recipe also converts nicely into approx 12 cupcakes. To add the cream filling to cupcakes use an apple coring tool to cut out the centre or a small spoon to scoop out a hollow. Fill with cream and top with a twirl of buttercream.
- Lavender is also good as a sleep aid so you may feel a bit drowsy after enjoying your cake.