Last weekend Serenity Lavender Farm hosted the region’s first Lavender Festival. WindsorEats co-sponsored the event, which meant I got to hang out at the lavender farm for the day. Tough life, I know.
We let everyone know via Twitter and FaceBook that we would have Almond and Lavender Cake at our booth. Had I known the response would be so overwhelming, I would have baked more than 2 cakes!
The lavender used in cake came from, where else, Serenity Lavender. Along with lotions, soaps, dried flowers, owner, Suzanne Dajczak, also sells culinary lavender that can be used in anything from lemonade, ice cream and cakes (and yes, I’ve made all 3).
It took some scouring online through numerous recipes to come up with something that combined the flavours I like, (namely the lavender, almond and lemon), but the end result was quite tasty.
If I were to change anything it would be to add a bit more lavender. The almond overshadowed the lavender so perhaps if you’re willing to experiment, add a bit more to the sugar. Or perhaps add a tad of the infused lavender water into the batter.
But be careful! A little goes a long way when baking with this powerful flora! My experiment in making a honey and lavender ice cream resulted in something that, in Sean’s words, tasted like “potpourri”.
For those of you who stopped by, had a slice and asked for the recipe, here it is. This cake is moist and keeps well for a number of days.
Thanks to everyone who stopped by! It was great to see and meet the people who visit the site. The festival was a great success and I’m sure Suzanne is already planning for next year’s event.
Almond and Lavender Cake
- 2 cups sugar
- ½ cup ground almonds
- 1 tablespoon dried lavender
- 1 cup butter, softened
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- ¼ cup of whipping cream
- 2 ½ cups flour
- ½ teaspoon of baking soda
- ½ teaspoon of salt
- Zest of 1 lemon
Lavender and Lemon Icing:
- 1 cup of confectioners’ sugar
- ½ cup of water
- 1 teaspoon of dried lavender
- Juice of 1 lemon
Set oven to 350F. Grease a 10 inch tube pan with butter and sprinkle with sugar to coat.
Place ½ cup sugar, almonds, 1 tablespoon of dried lavender in a food processor and pulse until everything is finely ground.
In a large bowl, cream the butter and remaining sugar until light and fluffy. Beat in the almond mixture until combined. Add eggs one at a time. Add in vanilla. Make sure everything is thoroughly mixed.
In a small bowl, combine the sour cream and whipping cream.
In another bowl, combine the flour, baking soda and salt. Add to the butter mixture, alternating with the sour cream mix. Add in the lemon zest. Make sure everything is thoroughly mixed.
Pour the mixture into the pan. Place into oven and bake for 55-60 minutes or until a toothpick inserted near the middle comes out clean. Let it cool for 10 minutes before removing the cake from the pan.
For the icing, bring the water to boil. Turn off the heat. Add the dried lavender. Cover and let it steep for 5 minutes. In a small bowl, combine the icing sugar and add enough of the infused lavender water and lemon juice until you get the consistency you want. Drizzle over the cake and then just sprinkle a few dried lavender buds for the “pretty” factor.