Almond Lavender Cake.

Someone please stop me from making anymore lavender treats. I can’t get it through my hard head that I hate the stuff. It’s just so pretty! And sounds like such a great idea! And I have a jar so I might as well use it, right? Wrong. I vow right now to never use the stuff again. I’d even throw it out if I wasn’t so fond of the color.

I made this cake last night. It was okay. The first bite was rough but after that I got used to the perfume-y taste. My husband even said it was “decent”. Today though, I took one bite and had to put it down. The lavender got stronger overnight I guess. I think it would be a totally different cake if you just steeped the lavender in the half-and-half that goes into it instead of grinding it up.

It had it’s good points though. It was really pretty. The lavender specks throughout the pale cake was fun. I also really enjoy processing nuts so that made me happy. And the almond taste, when it wasn’t overpowered by the lavender, was great.

So I’m going to include the recipe because I am sure there are people out there who enjoy lavender. I really wish I was one of those people.

Almond Lavender Cake.

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Ingredients

  • 2 cups sugar, divided
  • 1/2 cup slivered almonds
  • 1 tablespoon plus 1 teaspoon dried lavender flowers, divided
  • 1 cup butter, softened
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 cup plain yogurt
  • 1/4 cup half-and-half
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 teaspoons boiling water
  • 3/4 cup powdered sugar

Instructions

  1. Grease a 10-inch fluted tube pan and sprinkled with sugar; set aside. Place 1/2 cup sugar, the almonds, and 1 tablespoon lavender in a food processor and process until finely ground.
  2. In a large bowl, cream butter and remainig sugar until light and fluffy. Beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a small bowl, combine yogurt and half-and-half. In another bowl, combine flour, baking soda, and salt; add to the butter mixture alternately with the yogurt mixture, beat well after each addition.
  4. Pour into prepared pan. Bake at 350 for 55 – 60 minutes or until a knife inserted near the center comes out clean. Cool for 10 minutes before removing from pan. Allow to cool completely on a wire rack.
  5. For drizzle, combine water and remaining lavender. Cover and steep for 5 minutes. Strain, discarding lavender. In another bowl, combine powdered sugar and enough infused water to achieve desired consistency. Drizzle over cake. Garnish with additional lavender if desired.

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2.1.7

adapter from: Taste of Home

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