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    Lavender Cake


    Source of Recipe


    Internet

    List of Ingredients




    Cake:
    3/4 cup milk
    1 Tbs. organic culinary lavender
    3/4 cup butter, softened
    1 1/2 cups lavender sugar (or regular sugar)
    2 cups all-purpose flour
    2 tsp. baking powder
    1/4 tsp. salt
    6 large egg whites
    2 tsp. vanilla extract

    Lavender Syrup:
    1/3 cup organic culinary lavender
    1 1/2 cups sugar
    2 1/2 cups water

    Cream Cheese Buttercream Icing:
    9 oz. white chocolate
    12 oz. cream cheese, softened
    3/4 cup unsalted butter, softened
    1 1/2 Tbs. lemon juice

    Recipe



    Cake:
    Preheat oven to 350º and place the rack in the middle of the oven. With vegetable shortening, grease the bottom of two 9-inch round cake pans. Line the bottoms with waxed paper or parchment, and grease again.

    In a small saucepan, bring the milk and lavender to a boil. Remove from heat and cover. Let steep for 5 minutes. Strain the milk and discard the lavender.

    In a mixing bowl, beat butter and lavender sugar for about 5 minutes on medium speed, until fluffy. In another bowl, mix together flour, baking powder, and salt; set aside. Combine egg whites, lavender milk, and vanilla extract. Add 1/3 of the flour mixture to the butter mixture, then add 1/2 of the lavender milk, and stir. Repeat until everything is combined. Scrape the bowl and beater often.

    Pour the batter into prepared pans and smooth the top with a spatula. Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans on a rack for 5 minutes, then turn out onto the rack, remove paper, and let cool completely.

    Lavender Syrup:
    In a large heavy-bottomed saucepan, combine lavender, sugar, and water. Bring to a boil; boil several minutes until mixture becomes thickened. Cool and strain.

    Cream Cheese Icing:
    Place the chocolate in a glass measuring cup. Microwave on HIGH in 15-second bursts, stirring in between, until just melted. Cool.

    In a mixing bowl, beat the cream cheese until smooth and creamy. Gradually beat in the cooled chocolate until incorporated. Beat in the butter and lemon juice.


 

 

 


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