For the first bake in 2015(Bake Along #57), Subhashini chose that we start this year with a unique and distinct flavor, and that was Lavender. Subhashini was so sweet and generous that she even spread lavender love to all the bakers by sending us lavender seeds who promised to bake this cake the same week. Unfortunately my seeds reached me after the week ended(DAMN these courier guys), so I am like a week later on this challenge to bake almond lavender cake. The sweet fragrance of lavender seeds in the cake that filled the house was magical. Well if baking is therapeutic , then baking almond lavender cake is sure double therapeutic 😀
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
Dry lavender seeds – a pinch
Icing sugar – 1/2 cup
water – 1 teaspoon
Method of preparation:-
1. Butter and sprinkle sugar on a bundt/ring pan(I used mini and small bundt pan). You can use a regular round or a square cake tin as well. Pre-heat oven to 170 degree C.
2. 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.
10. Add half of the flour mixture and beat on low speed just until it is combined. Do not over beat.
14. 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.
Mix icing sugar and water. Pour glaze over the cake and sprinkle lavender seeds let it set for half an hour.
This is rich, flavorful and wonderful cake…a winner for sure!