Wednesday, 27 January 2016

Lavender Cake 

I am part of a Bake along group, and as a part of the bake along thus recipe was shared. Subhashini who leads this Bake along group was not only sweet the recipe but also shared the Lavender Seeds with all of us so we can also bake and enjoy this exotic ingredient.

This is how the Lavender seeds looks like.

 I believe it is not available in India. However, if you gets your hand on this try this recipe. Even if you don't get Lavender Seeds, you can ignore that and make this recipe, believe me its a Keeper.


Unsalted butter – 115 gms
Granulated white sugar – 1 cup, divided
Eggs – 2
Almond meal/Slivered almonds – 1/4 cup
Dry lavender seeds – 1 teaspoon
Dairy fresh cream – 1/2 cup plus 2 tablespoons
Vinegar – 2 tablespoons
Pure vanilla extract – 1 teaspoon
All-purpose flour – 1  1/4 cup
Baking powder – 1 teaspoon
Salt – 1/2 teaspoon


  • Add 1/2 cup sugar, almond meal and lavender seeds into your food processor.
  • Process on medium for few seconds until all 3 have powdered well. Do not process for long.
  •  Pre-heat oven to 170 degree C.
  • Sift together flour, baking powder and salt. Keep aside.
  •  Add vinegar to freshcream in a bowl and keep aside.
  •  Add butter into the bowl of your electric beater.
  • Beat on medium speed for 2 minutes until butter becomes soft and fluffy.
  • Add remaining 1/2 cup sugar to the butter.
  • Beat on high speed for 5 to 7 minutes until the mixture has become creamy, pale and fluffy
  • Add the almond lavender mixture and beat just until combined on medium speed for about a minute.
  • Add the eggs one at a time beating for about a minute after the addition of each egg.
  • Add vanilla extract and beat for a minute until everything is combined together.
  •  Add half of the flour mixture and beat on low speed just until it is combined. 
  • Do not over beat.Add the cream mixture and again beat on low speed just until the cream has combined. 
  • Add the remaining portion of flour and beat just until combined. Do not over beat. Scrape down the sides of the bowl.
  • Pour batter into the prepared pan and tap to release any air bubbles.
  • Bake in pre-heated oven at 170 degree C for 40 to 50 minutes, until the top is risen, soft to the touch and a tooth pick inserted into the center comes out clean. Cool on wire rack.