Lavender, Honey and Almond Cake

I have a deep love for floral flavours! As if, you didn’t know. Any special occasion and the first thing that comes to my mind is lavender  or rosewater (yes, chocolate too). Since the occasion is Mother’s Day and the best part being that my Mum is around at the moment, I really wanted to make this unique, fragrant cake for her. Food is very much a sensory experience as much as it is for nourishing our bodies. When I was little, my Mum would use a lot of lavender perfumed cosmetics at home. And it goes without saying that there was no access to culinary lavender at the time. Perhaps no one even imagined that these gorgeous flowers have more to them than just their fragrance. But aren’t we so lucky that someone has done all the hard work for us and now we can easily open up a little box and infuse the most Divine flowers into our food?

Unlike what a lot of people think, lavender is really simple to use. You could pretty much replace them in any recipe that calls for vanilla, spices or any other fragrant ingredient. The only thing to remember is  that ‘less is more’. A few dried flowers are enough to perfume a large cake or a dessert or a big jug of cordial (I’m just crazy about blueberry-lavender cordial). Culinary lavender is also used in savoury dishes to add that special touch to them.

This cake is simple and easy to make. The frosting does make it celebratory but even without it, the cake would make a fantastic tea time treat. You could skip two pans anad just make one large cake as well. The almonds in the recipe add another element of surprise to the cake. It’s got a subtle taste of honey and lavender paired with a delicious nuttiness from the almonds. Basically, a great hand made surprise for Mum. Just call her over for tea, slice up this cake and there you go. Cake and flowers together with a big warm hug whilst walking down memory lane. That’s what I did!

 

Lavender, Honey and Almond Cake
Makes a 2 layered 6 inch, round cake

180 g butter, room temperature
1/4 cup castor sugar
3 eggs, room temperature
1 and 1/2 cups, self raising flour
1 cup almond meal (ground almonds)
1 cup milk
1/2 cup lavender flower honey (I used Bridestowe Lavender flower honey but regular honey can be used too)
1/2 tsp culinary lavender (I used Bridestowe culinary lavender)

Lavender Buttercream
1 tsp culinary lavender
2 tbsp milk
250 g unsalted butter, softened
2 and 1/2 cups icing sugar
A tiny bit of mauve food coloring gel

Preheat oven to 180 degrees C. Grease the bases and sides and line the bases of two 6 inch round baking pans with baking paper.
Using an electric or hand mixer, beat the butter and sugar till light and fluffy. Add the eggs, one at a time beating well after each addition.

Add in half the flour and almond meal, then add 1/2 the honey and milk and beat to combine. Repeat with remaining flour, almond meal, milk and honey. Stir in the culinary lavender.
Divide mixture uniformly between two pans. Bake for 30-35 minutes or until a skewer inserted in the middle of a cake come out clean.

Remove from oven. Leave aside for 5-10 minutes. Gently loosen the sides with a blunt knife. Turn onto a wire rack to cool completely. Once cooled, frost with lavender buttercream. Decorate with sugar flowers and/or sprinkles.

To make the lavender buttercream, Place the lavender and milk in a microwaveable cup and microwave on low until it is about to boil (do not boil). Remove and leave aside to infuse for 1-2 hours. Strain the lavender buds and reserve the milk for the buttercream.

Using an electric mixer, beat the butter till pale and fluffy. Gradually add the icing sugar, a little at a time and continue to beat till incorporated. Add the lavender infused milk and beat to combine. Add the food colour if using, and mix till fully incorporated.