Lavender Cake with Buttercream Lavender flowers!

This is a very simple recipe and uses dried Lavender flowers. Only thing is use high quality flowers or else you will get a very soapy feel to the cake.

  • All purpose flour: 2 cups
  • Castor sugar: 2 cups
  • Milk: 1/ 2 cup but not filled to the brim
  • Lavender flowers: 2 tbsp
  • Olive oil: 1/2 cup
  • Eggs: 2 large
  • Butter melted: 2 tbsp
  • Salt: a pinch
  • Vanilla essence: a few drops
  • Baking soda: 1 tbsp
  • Baking powder: 2 tbsp
  • Food colouring: 2 tbsp orchid colour or purple colour.

Now I using food colouring is absolutely optional. I didn’t use it instead I used 4 tbsp of A. Powder but it didn’t give me a nice purple colour as I was going for instead it was very pale. And so I think of you want your cake to look pretty please go ahead with a food colour. It’s all upto you. This was an experiment and it came out tasting just the right amount of Lavender flavour. Use more than 2 tbsp and you will feel end up eating soap rather than a cake. Yes so please restrain. Now warm the milk nicely and add Lavender flowers to it. Let it rest for 10 minutes.

In the meantime get your oven ready. Preheat it to 180 degrees. Line your tin with olive oil and dust it with flour.

Start by sifting all the dry ingredients in one bowl. Add butter, olive oil and sugar to a separate bowl and mix using an electric hand mixer. Add one egg at a time and mix till incorporated. Then pour the wet mix to the dry mix. Strain the flowers and add the milk to the mix. Use a spatula to cut and fold . Add the colour of your choice. Stop when it comes together. Transfer it to the pan and bake it for 30 minutes at 180 degrees or till the skewer comes clean. Let it cool on the rack before icing it.

For Buttercream:

Take one cup of room temperature unsalted Butter and use a stand mixer to beat it till it becomes soft and add one cup of icing sugar one spoon at a time and beat. Add in a pinch of salt and two Tbsp of milk. Yes milk to make it more creamy with a few drops of Vanilla essence. Beat till it’s smooth. Use an offset spatula to spread it once neatly over the cake. Then use Wilton tip number 6 to pipe flowers. Use orchid colour, purple colour and blue colour to get the perfect shade.

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