HERE’S HOW TO CREATE THIS DELCIOUS
LAVENDER & BLACKBERRY CAKE
THE FAMILY WILL LOVE:
Prep Time: 58min
Cook Time: 35min
For the Lavender Milk:
2 teaspoons dried culinary lavender
For the Cake:
560g plain flour, sifted
2 ½ teaspoons baking powder, sifted
560g caster sugar
¼ teaspoon salt flakes
375 unsalted butter, melted
6 eggs, at room temperature
1 teaspoon vanilla extract
For the Icing:
250g unsalted butter, at room temperature
250g cream cheese, at room temperature
350g icing mixture, sifted
1 tsp vanilla extract
1 tsp blackberry jam (optional)
For the Assembly:
1 tsp blackberry jam (for the layers)
Blackberries (to garnish, optional)
Florals (to garnish, optional)
Make the Lavender Milk.
Step 1: Place the milk in a small saucepan over low heat and bring to a simmer.
Step 2: Remove from heat and add the lavender. Set aside to steep for 20 minutes.
Step 3: Strain the milk through a sieve over a bowl and discard the lavender.
Step 4: Cool the milk to room temperature before using in the cake mix.
Make the Cake.
Step 5: Preheat the oven to 150°C (fan forced) and grease and line three 20cm round cake tins with baking paper.
Step 6: In a large bowl place the plain flour, baking powder, caster sugar and salt flakes. Mix to combine.
Step 7: Make a well in the center of the dry ingredients. Pour in the lavender milk (made earlier in the recipe), melted butter, eggs, and vanilla extract. Whisk together until combined.
Step 8: Divide the batter between the three prepared cake tins using a rubber spatula to spread the mixture in the tin.
Step 9: Place in the preheated oven and bake for around 35 minutes, rotating the positions of the cakes after 20 minutes. A thin skewer comes out clean when it is ready.
Step 10: Once baked, allow the cakes to cool for 10 minutes before turning out onto a wire rack. Let the cakes cool completely before icing.
Make the Icing.
Step 11: Place the butter and cream cheese in the bowl of an electric mixer and beat for 6-8 minutes or until pale and creamy, stopping to scrape down the sides occasionally.
Step 12: Add the icing mixture and vanilla extract and beat for a further 10 minutes or until pale and creamy, once again stopping to scrape down the sides occasionally.
Step 13: Add the blackberry jam and beat until combined.
Time to assemble the Cake.
Step 14: To serve, trim the tops of the cakes to level them and place one trimmed cake on to the cake stand or board.
Step 15: Using a piping bag or palette knife create a ring around the outer top edge of the cake to create a “dam”. Create a second ring of icing in the centre of the cake to create a “bull’s eye”. Spoon and spread blackberry jam in the ring shape gap you have created.
Step 16: Add the next cake on top and repeat the process of icing.
Step 17: Add the final cake on top and if there is any remaining icing spread a thin layer over the top and sides of the cake with a pallet knife.
Step 18: Decorate with blackberries and flowers and enjoy.
Continue the aromas of soft Lavender throughout your home with our White Lavender & Sage Fragrance Diffuser, the perfect scent to create new memories with mum.