Lavender and honey cake

Lavender and honey cake

Torta alla lavanda e miele

By
From
The Italian Baker
Serves
10-12

I was born in a big city, but since I moved to the small Italian town of Sarzana, near the World Heritage Site of the Cinque Terre, I’ve realized how amazing nature is. In cities, everything is processed and ready packed, fruits and vegetables are available all year round and somehow it’s easy to forget we are part of a natural cycle. I am now so lucky to have the chance to witness the miracle of the changing seasons. Organic products are everywhere and lavender grows wild – the smell is absolutely incredible.

So it comes naturally to me to bake using the beautiful bounty this land has to offer. The honey I use here is from my monthly supply from my dear friend and beekeeper Lorenzo. But even without a Lorenzo in your life, you can find amazing honeys in wholefood shops. This cake will make a stunning centrepiece for a birthday party in the garden.

Ingredients

Quantity Ingredient
280g plain flour
200g caster sugar
1 1/2 teaspoons baking powder
4 eggs, separated
100ml sunflower oil
100ml water
1 teaspoon lavender oil or natural lavender extract
1/2 teaspoon pure almond extract
1 tablespoon clear honey
pinch salt
1/4 teaspoon cream of tartar

For the frosting

Quantity Ingredient
250ml double cream
250g mascarpone cheese
1 tablespoon clear honey
90g icing sugar
edible lavender flowers, to decorate

Method

  1. Preheat the oven to 180°C. Line two 20-cm cake tins with baking parchment.
  2. Sift the flour into a bowl and add half the sugar and the baking powder. Put the egg yolks, oil, water, lavender and almond extracts, honey and salt in a separate bowl and beat until just barely combined.
  3. Using a wooden spoon or spatula, add the dry ingredients in small additions, until fully incorporated. At this point, the mixture will be stiff, but it will loosen up once you start adding the egg whites.
  4. Put the eggs whites and cream of tartar into the bowl of a stand mixer fitted with a whisk attachment, or into a mixing bowl and use an electric hand-held whisk, and whisk to stiff peaks. Add a little of the whisked whites to the cake mixture, to loosen, then gently fold in the remaining whisked whites. Divide the mixture evenly between the tins and bake for 20–25 minutes until a skewer inserted in the cakes comes out clean. Leave to cool in the tins for 10 minutes before inverting on to a wire rack.
  5. For the frosting, whisk the cream in a bowl, using a hand-held electric whisk, until medium-stiff. Add the mascarpone and honey and whisk for 1 minute. Finally add the icing sugar and whisk until incorporated. Spread half of the frosting onto one of the cakes. Place the other cake on top and, using a spatula, spread the remaining frosting over the top and sides. Decorate with lavender flowers.
Tags:
baking
cakes
biscuits
Italian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again