This being my very first blog I thought I would start out with a delicious recipe...food is always a good way to bring folks together and this one is sure to please.
Almond Lavender Cake Lavender Lane’s 5«rating
From Taste of Home Magazine-modified by Kristin Tice of Shipshewana
12 Servings
Bake Temp: 350o
Bake Time: 55-60
Note: Toothpick inserted near center must come out clean 10 minutes before removed from oven—cool completely
Ingredients:
2 cups sugar, divided
½ cup sliced almonds
1 tablespoon plus 1 teaspoon dried *culinary lavender buds, divided
1 cup butter, softened
4 eggs
2 teaspoons vanilla extract
1 cup (8 oz) yogurt (or half-and-half cream)
2½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
4 teaspoons boiling water
¾ cup confectioners’ sugar
Additional dried *culinary lavender buds for garnishing optional but recommeded :)
Preparation:
Grease a 10” fluted Bundt or Angel food cake pan and sprinkle with sugar, set aside. Place ½ cup sugar, the almonds, and 1 tablespoon lavender in a food processor, cover and process until finely ground.
In a large mixing bowl, cream butter and remaining sugar until light and fluffy, beat in almond mixture until combined. Add eggs, one at a time beating well after each addition. Beat in vanilla.
In a small bowl, combine sour cream and yogurt. Combine the flour, baking soda, and salt; add to the creamed mixture alternately with sour cream mixture, beating well after each addition.
Pour into prepared pan and bake at 350 for 55-60 minutes.
Drizzle—In a small bowl, combine water and remaining lavender. Cover and steep for 5 minutes. Strain, discarding lavender. In another small bowl, combine confectioners’ sugar and enough infused water to achieve desired consistency drizzle over cake. Garnish with additional lavender if desired.
*Culinary lavender buds available at Lavender Lane
Posted by Dawn
@ 10:54 AM EDT
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