The perfect balance of orange & lavender makes for an absolutely heavenly cake that it is quick & easy to make!
Each year I add a few more lavender plants around the pool but never really knew what to do with the fragrant flowers. Sure, I dried them & placed them in the guest apartments but to be honest I was afraid to cook with them at risk of making a lovely dessert taste soapy! Well this year I was determined to try - Jason made the first attempt with lavender short bread cookies - they were amazing & eaten in one sitting. I was inspired and my taste buds were salivating for more... The perfect opportunity arose when a we found ourselves with extra yogurt in the fridge and I thought -great, I'll make a lavender yogurt cake. I actually made two - orange & lavender cake and rosemary cake with lavender glaze and they are both to die for!
1/2 cup (single-serving container) of plain yogurt
1 cup flour
1 cup granulated sugar
1/4 cup vegetable oil
3 eggs
1/2 a tablespoon of baking powder
1/2 teaspoon vanilla extract
1 tablespoon lavender, chopped finely
1 tablespoon orange zest, chopped finely
Preheat your oven to 425°F and get a 9" round cake pan or 8"x4" loaf pan ready by generously buttering it.
1. Combine all your ingredients.
2. Mix with a wire whisk until you get a smooth batter (careful not to over mix), then pour into your pan.
3. Bake for 30 minutes.
OMG! This has to be soooo good! We love to cook with lavender. Try roasting potatoes slightly larger than french fries with lavender! So much better than with rosemary... although those are might tasty as well. Add sea salt first on the pan, get fairly hot then place the sliced potatoes on the hot pan. Heating the pan first helps avoid sticking. Oh? I didn't say... mix the cut potatoes with a bit of good olive oil and lots of lavender blossoms. Cook until just starting to crisp. Yummy! Okay, I have to go eat something!
ReplyDeleteI got many things from this blog because everything is very well in this blog. you should continue do this type of blog.
ReplyDeleteThanks-I too have al lot of lavender and have been wondering about baking with it. I'll have to give it go.
ReplyDeleteCan you use any kind of lavender for this cake, like the kind that is growing in my flower garden?
ReplyDeleteI posted a version of this on my blog, A Life Less Awkward. Super delicious cake and I love your blog. Thanks for the inspiration to cook with lavender.
ReplyDeleteHere's the link to my post: http://www.alifelessawkward.com/2012/07/31/orange-lavender-cake/
Hi, I am a chef and follow your gorgeous blog when you post on Facebook. I hope to visit your school when I get back to Italy in a few years. I would love to use this recipe in a future newsletter with your permission and the photos too! Mary Ellen Rae www.PersonalTouchGourmet.net
ReplyDeleteMary Ellen - of course! I just sent you an email -
ReplyDeleteThanks!
Since first reading this recipe a few months ago, I've been dying to give it a try. (Thank you Thank you!) I am wondering what parts of the lavender you use and whether you dry it or use it fresh. Specifically, my lavender blooms are tiny right now in the spring, no color showing. Would they be appropriate or should I wait until they bloom out, then dry the stems? Thank you!
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