Lavender honey cakes

These little cakes are so delicious (and veeeeery buttery…) and a fun way of using the aromatic little flowers! Take a moment to smell the lavender sugar…

ourkitchengarden.net

Fresh from the garden: lavender, eggs
Recipe source: adapted from our book, A Year in the Kitchen Garden
Makes: 12 cupcakes

Equipment:

  • 12 hole cupcake tin
  • Paper cupcake cases
  • Stick blender & cup & bowl
  • Large metal spoon
  • Stand mixer
  • Whisk, sifter, tongs
  • Scales
  • Chopping board & knife
  • Bowls – large, med, small
  • Measuring – cup, ½ cup, ¼ cup
  • Wire rack
  • Skewer
  • Serving plates
Ingredients:

  • 2 fresh stalks of lavender flowers plus extra to garnish
  • ½ cup caster sugar
  • 250g unsalted butter, at room temperature
  • ¼ cup honey
  • 3 eggs
  • 1½ cups self raising flour
  • ¾ cup buttermilk or plain yoghurt

TO FINISH:

  • 1 tablespoon icing sugar
  • Lavender flowers
  • Thick cream if desired

What to do:

  • Preheat the oven to 180°C.
  • Grease the cupcake moulds with a little butter or simply drop a paper case in if you have them.
  • Snip the lavender flowers from the stalks. Wash and carefully dry the flowers. Measure the sugar into the bowl of the stick blender, add 2 of the lavender flowers and blend together. Transfer the mixture to the stand mixer.
  • Beat the lavender sugar, butter and honey in the stand mixer until light and creamy. Add eggs, one at a time, beating well after each addition. (The mixture might look a little curdled at this point but no matter!)
  • Measure the flour and then pour into the sifter. Sift the flour into the mixture. Using a large metal spoon, gently fold the flour and buttermilk or yoghurt into mixture.
  • Spoon into prepared baking pan and smooth top. Bake for 20 minutes until a skewer inserted comes out clean.
  • Stand for 5 minutes before turning cake out onto a wire rack.
  • When cool, divide among serving plates. Measure out the icing sugar into the sifter and dust the cakes, sprinkling on the extra flowers too.
  • Serve each plate of cakes with a little bowl of thick cream if you want.

Notes:What else can you make with lavender? What is buttermilk? Why do we gently fold the flour and buttermilk in to the batter?

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