glazed lavender cake with tayberries and whipped cream
(Makes 1 loaf, 9x5x3 inches)
Flavors of Early Summer
This lavender cake is a simple treat by itself. Pour the glaze over it and garnish with a few springs of fresh lavender to make a beautiful presentation. To elevate the cake to full dessert status, add a dollop of whipped cream and some fresh berries to each plate when you serve it.
1 cup whole milk
1 Tbsp culinary lavender, plus 1 tsp
1 3/4 cup cake flour (plus more for flouring pan)
1 3/4 tsp baking powder
1/4 tsp salt
1 1/4 cups sugar
4 Tbsp butter, at room temperature (plus more for greasing pan)
1/4 cup coconut oil (melted) or olive oil
3 Tbsp whole milk
1/2 tsp culinary lavender
1/2 cup powdered sugar
1-2 pints Tayberries (or any type of fresh raspberry or blackberry) sprinkled with a little sugar
Whipped cream (optional)
Preheat the oven to 350 degrees. Butter the loaf pan and dust with flour. Set aside.
Combine 1 cup milk and 1 tablespoon lavender in a small sauce pan. Bring to a simmer over low heat. Remove from heat and allow to cool. Strain milk through a fine strainer. Set aside
In a large bowl, combine cake flour, baking soda and salt. Whisk until well combined. Set aside.
In the bowl of a food processor, process sugar and remaining teaspoon lavender until lavender is finely ground. Add butter and process again until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add eggs, one at a time. With the food processor running, slowly add the oil in a steady stream.
Add flour mix and lavender milk in several alternating batches, starting and ending with the flour. Briefly pulse the food processor with each addition to just combine the mixture. Pour the batter into pan and bake about 40-50 minutes, until a toothpick inserted into cake comes out clean. Allow the cake to cool in the pan for several minutes before transferring it to a rack to cool completely.
For the cake glaze, bring milk and lavender to a simmer in a small sauce pan. Remove from heat, cover and let steep for 10 minutes. Strain through a fine strainer. Whisk in sugar and pour over cooled cake.
Serve with a dollop of whipped cream and berries.