Lavender cream cake
kim
cream cake:
2 eggs beaten to a light yellow color and consistency of heavy cream
beat in well:
1 cup lavender sugar (recipe follows)
1 cup sweet cream
Stir in:
1 3/4 cup flour
1 rounded teaspoon baking powder
dash of salt
Pour the batter into 2 (8 inch) cake pans. Bake at 350* for 20 minutes
or until tooth pick comes out clean.
**I greased and floured the pans but it does not call for it in the
book.
Filling between layers:
whip 1/2 cup lavender jelly (recipe follows) and spread on the bottom
layer. cover with the top layer. frost the cake with boiled lavender frosting
(recipe follows).
Boiled lavender frosting
cook until thick:
3 Tablespoons flour
1/2 cup milk
cool the mixture
cream together:
1/2 cup unsalted butter
1/2 cup lavender sugar (recipe follows)
1 teaspoon lavender jelly (recipe follows)
Beat the milk mixture and creamed butter together. use to frost top
and sides of cake. garnish with lavender flowers.
Lavender sugar
Combine 1-cup sugar and ¼ cup fresh lavender heads. Place the mixture in a sealed container for about 1 week. When ready to use, sift the sugar to separate from the lavender. The sugar may get lumpy but sifts easily.
**The lavender sugar is used in this book. The sugar can be sprinkled
on cookies, cereal or toast.
Lavender jelly
Bring to a full boil, stirring constantly:
2 cups regular strength lavender infusion (recipe follows)
¼ cup fresh lemon juice
4 cups sugar
Stir in 1 envelope liquid pectin (3 ounces)
Remove from heat. Add blue or lavender food coloring to color. Pour
into jars and seal. Cool upright on a rack. The jelly may be stored in
the refrigerator for up to 1 month.
If you store the jelly longer or use as a gift, process the jars in
a water bath for 5 minutes after sealing with canning lids. Add 1 minute
more for each 1,000 feet altitude above sea level. After bath, turn upside
down for 5 minutes. Then turn right side up and cool.
Makes 2 pints.
Lavender infusion
Regular strength:
½ cup fresh lavender flowers or 3 Tablespoons dries lavender
flowers
3 cups distilled water
Bring water to a boil and pour over flowers; steep 15 to 20 minutes.
Strain and save in a non-reactive container (glass enamel or stainless
steel. AVOID IRON AND ALUMINUM.)
Extra strength:
1-cup fresh lavender flowers or 6 tablespoons dried
Proceed as above.
** You can use the whole flower head or the individual flowers, it makes
no difference.
This is a very heavy cake recipe!
To make a lighter version use a boxed cake mix and substitute lavender
infusion for the water.
Frost with the boiled frosting.
notbob
What? No Lavender Blue ...dilly dilly?
nb