I have just the perfect recipe for coming Easter! What do you think about a lavender and white chocolate cake? I think lavender should be used more often in cooking because when done right it is so good! You might remember my other recipes like the lemon and lavender chicken, or the lavender syrup. Once you tried it once, and know how to cook with the fragrant flowers, you will start to appreciate it even more. The cake is not to sweet and is perfect for an afternoon tea or as desert with a fresh lemon ice cream. When it’s in the oven the whole house smells like spring. I like the cake best when it’s luke warm. Scroll down for the recipe
You’ll need
- 150 gram white chocolate
- 8 twigs lavender
- 25 gram sugar
- 125 gram butter (room temperature)
- 2 eggs
- 125 gram self raising flour
- 25 gram ground almonds
- 1/2 lime
Directions
- Grease your baking mould
- Melt the chocolate in a small bowl au bain marie
- Discard the lavender flowers from the twig and crush them in a bowl with sugar
- Add the butter and mis it smoothly
- Whisk the eggs and flour gradually into the mix
- Add the melted chocolate and stir
- Add the ground almond and whisk
- Grate the peel of 1/2 a lime into the mix
- Pour into the cake mould
- Bake in the oven on 180 degrees Celsius for 40 minutes
The confectioners frosting is optional
you’ll need
- 460 grams confectioners sugar (icing or powdered sugar), sifted
- 226 grams unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 4 tablespoons milk or light cream
Directions
In a bowl beat the butter until smooth and well blended. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar.Scrape down the sides of the bowl as needed. Add the milk and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 5 minutes).
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