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 350� 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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