Lavender cake

When I first took this in to work, most people gave me a funny look and said “Lavender?!” But it works and tastes really lovely with Earl Grey tea.  If a whole cake is too rich for you, then just divide the mixture into 12 cupcakes.

you’ll need

For the sponge

  • 120g plain flour
  • 140g caster sugar
  • 40g soft unsalted butter
  • 1 egg
  • 1.5 tsp baking powder
  • 120ml milk
  • 2 tbsp  dried lavender flowers

For the frosting

  • 375g sifted icing sugar
  • 120g soft unsalted butter
  • 35ml milk
  • few drops purple food colouring
  • 1 tbsp lavender dried flowers
Essential equipment
  • 2 x 12 inch sandwich tins

To make it

  1. Measure out the milk for the frosting, add the tablespoon of lavender flowers and set aside to infuse.
  2. Preheat the oven to 170C.
  3. Grind the lavender flowers in spice grinder or crush with a mortar and pestle until crushed.
  4. Beat the flour, sugar, baking powder and butter until it looks like fine breadcrumbs.  I use the lovely Cherry Red KitchenAid that my friends bought me:-)
  5. Add the milk and then the egg and beat well until everything is well mixed.
  6. Stir in 2 tablespoons of the ground lavender flowers.
  7. Divide the mixture between two 12 inch sandwich tins and bake for approx 20 minutes until a cocktail stick inserted in the middle comes out clean.
  8. Leave to cool in the tins and then turn out onto a wire rack.
  9. While it is cooling make the frosting by beating the icing sugar and butter together until it comes together.
  10. Add the lavender infused milk slowly and mix until it is light in colour and fluffy.
  11. Add a few drops of the food colouring to your desired colour – I usually go for a lilac shade.
  12. When the cakes are cool, sandwich them using a little of the frosting, (or you could use whipped double cream), and then cover the cake in the rest of the icing.
  13. Decorate with some fresh lavender sprigs and or purple violas.

2 responses to “Lavender cake

  1. Pingback: The lavender is out in bloom | The Botanical Baker

  2. Pingback: Spring flowers – just in time to eat! | The Botanical Baker

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