Hello and happy summer! For once, this recipe is not my mom's! Since I am really into baking these days, I
figured out that, since I am in France (yes vacation! for 2 1/2 months - too much right?), I should use this time to bake. The weather in Normandy (one of the places I'm staying over the summer) has been sunny and really hot
; and then rain, rain, rain!
With my grand-parents, my brother and some of
my cousins, we went to a Gospel concert organized in the village's church.
After the concert, we had a "collation" for the artists. We helped out to make
something for them, and it had to be a dessert. Good for me, I was up for
it! My grandmother told me I should make a chocolate cake, but I thought
it was too ordinary. I thought that maybe I could make a lavender
cake. Since there is fresh lavender (and no chemicals
on them!) in my grandmother's garden (yes lavender in Normandy!), I did not have to purchase any.
It was a success - they all loved it! So I even made it again for
a "goûter" (afternoon snack) and it got eaten quickly! Hope you love it
too! Bon Appétit!
For one pound cake
- 200g flour plus some of the mold
- 8g baking powder
- 2 ts organic lavender buds and some for decorating
- 100g butter + some of the mold
- 200g sugar
- 3 egs
- 125ml whole milk
- 150 g powder sugar
- 10 g water (more or less depending on consistency). .
- 1 organic lemon
- Infuse lavender in milk (I generally do it while we eat or a few hours before baking the cake; the milk should really taste like lavender)
- Preheat oven to 360 F
- Soften butter in microwave oven - it has to be soft but not melted
- Mix sugar and butter together until white and double in volume.
- Add the eggs, one at a time
- Mix the flour and baking powder and add them to the sugar mixture
- Pour the milk (with lavender buds) and mix well with a spatula (my mom calls it the indispensable tool (outil indispensable) in a kitchens)
- Butter + flour the mold
- Pour the mixture in it and bake 40 -45 min
- Unmold the cake and let it cook on a rack
- While it cools down, prepare the icing
- The icing has to be liquid enough to drip on the sides of the cake but solid enough to create an opaque layer.
- In a pot, mix water and powdered sugar
- Add a few drops of lemon and half of the lemon zest
- Pour on the cake when the cake is cool and decorate with lavender sprigs
Personal Comments
- You could use smaller individual molds - just adjust cooking time to 15 -20 min
- Make sure to use organic lavender as you don't want to eat pesticides!
- I use butter + flour even on a silicon mold
- The cake tastes better cold but you could eat it warm as well
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