The Lavender Lane

  (Rome City, Indiana)
Lavender Lane Blog
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Lavender Lane Blog

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

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