Almond Lavender Cake Recipes

LAVENDER CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees.
• In a small bowl add the milk and dried lavender and let it sit for about 15 minutes. You can also do this the day before and let it infuse in the refrigerator.
• In a sieve sift flour, baking powder, and salt into a mixing bowl and set aside.
• In a mixing bowl with the paddle attachment, beat butter and sugar on medium speed until light and fluffy.
• In a large measuring cup, strain the infused milk and add the egg whites and extracts.
• Turn the mixer to low speed and alternate the dry and wet ingredients. Use a spatula to scrape down the sides and bottom of the bowl.
• Pour the batter into a 9x9x3 square pan OR two 8×8 round pans to make a layered cake.
• Bake the cake for 30 minutes. This may change depending on the pan you're using. Set the time for 25 minutes and then add more time if needed. Our square 9x9x3 cake took 30 minutes to bake.
• Once the cake is done baking and has cooled, turn it upside down and then using a wooden toothpick make 12 little holes in the cake by poking it.
• Using a pastry brush, brush the lavender syrup over the cake. You won't use all of the syrup, but at least 1/2 of it.
• Add water, sugar, and dried lavender into a small saucepan.
• Simmer on low heat for about 5 minutes until the sugar dissolves.
• Remove from the heat and let it cool to room temperature.
• Strain the dried lavender through a sieve and into a bowl.
• Add all of the ingredients into the bowl of an electric mixer and beat on high until it's nice and fluffy.
• When the cake is cooled, add a layer of whipped frosting over the top and spread evenly.
• Decorate the cake with edible flowers.

ALMOND LAVENDER CAKE

Steps:

• Grease a 10-in. fluted tube pan and sprinkle with sugar; set aside. Place 1/2 cup sugar, almonds and 1 tablespoon lavender in a food processor; cover and process until finely ground.
• In a large bowl, cream butter and remaining sugar until light and fluffy; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• In a small bowl, combine sour cream and half-and-half. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream mixture, beating well after each addition.
• Pour into prepared pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• For drizzle, in a small bowl, combine water and remaining lavender. Cover and steep for 5 minutes. Strain, discarding lavender. In another small bowl, combine confectioners' sugar and enough infused water to achieve desired consistency; drizzle over cake. Garnish with additional lavender if desired.