Lavender Cake

Ingredients

Shopping list

• 180 g all-purpose flour

  Sub
• 6.25 g baking powder — 1¼ tsp

  Sub
• 2.5 g baking soda — ½ tsp

  Sub
• 1.5 g salt — ¼ tsp

  Sub
• 113 g unsalted butter — softened

  Sub
• 120 g powdered sugar — 1 cup

  Sub
• 120 g thick curd — ½ cup

  Sub
• 120 ml milk — ½ cup

  Sub
• 5 ml vanilla extract — 1 tsp

  Sub
• 15 g food-grade dried lavender — 1 tbsp, finely ground

  Sub
• purple food colour — optional

  Sub
• 226 g unsalted butter — 1 cup, softened

  Sub
• 360 g icing sugar — 3 cups

  Sub
• 30 ml whipping cream or milk — 2–3 tbsp

  Sub
• 2.5 ml vanilla extract — ½ tsp

  Sub
• 2.5 g culinary lavender — ½ tsp, finely ground

  Sub
• purple food colour — optional

  Sub

Step by step

1. 1

   Preheat the oven to 170°C. Grease and line two 6-inch cake tins.

2. 2

   Sift flour, baking powder, baking soda and salt together.

3. 3

   Beat butter and sugar until pale and fluffy.

4. 4

   Add curd and vanilla, then mix until smooth.

5. 5

   Add the dry ingredients and milk alternately. Fold gently to prepare a smooth batter.

6. 6

   Add finely ground culinary lavender and a little purple food colour.

7. 7

   Divide the batter between the prepared tins and bake for 28– 35 minutes, or until a toothpick comes out clean.

8. 8

   Cool the cakes completely before layering.

9. 9

   For the buttercream, beat butter until creamy. Gradually add icing sugar, cream, vanilla and lavender. Beat until light and fluffy.

10. 10

    Layer and frost the cake with lavender buttercream. Decorate with frosting swirls and a few food-grade lavender buds.