Lavender and Blueberry Cake

What you will need:

For the cake:
180g unsalted butter (quite soft)
180g caster sugar
3 eggs
1.5tsp vanilla extract
230g self-raising flour
150g Greek yoghurt
160g blueberries

For the lavender syrup:
60g caster sugar
3 sprigs fresh lavender, including the petals flowers

For the lavender and blueberry icing:
250g unsalted butter (quite soft)
760g icing sugar
75g blueberry yoghurt
10g violet food colouring 
AND a little fresh lavender to serve!

How it's done: 
1. For the cake: Grease three 15cm round loose bottom cake tins and line with baking paper. Preheat the oven to 170C. 

2. Cream together the butter and sugar until pale and fluffy. Add the eggs one at a time and continue to whisk after each addition. Add the vanilla extract then fold in the flour.

3. Fold in the yogurt and blueberries ensuring it's well combined. Pour the mixture into the cake tins evenly and bake for 25 minutes or until it has risen, and is golden brown and springy to touch. Insert a skewer into the centre of each cake and if it comes out clean the cakes are cooked.

4. Transfer the cakes to a wire cooling rack to cool completely before removing from the tins. 

5. For the lavender syrup: Take a small pan and add the sugar, lavender and 40ml water, simmer on high heat for 5 minutes. Remove from the heat and allow to cool. 

6. For the lavender and blueberry icing: Beat the butter with the icing sugar until a paste is formed. Add the yogurt and mix in. If the icing paste seems stiff, add a drop of milk. Add the food colouring and continue to beat on high speed ensuring all the colour is incorporated and the mixture is not streaky. (I like to add lavender sugared flower petals to the icing but it's not needed)

7. To assemble take each cake, remove the parchment paper and place onto the serving plate, drizzle with 1 tablespoon of the lavender syrup, allow to soak into the cake then spread a quarter of the icing onto the cake, spreading it to the edges, using a palette knife. Repeat this process with the second and third cake, layering with syrup and then icing. Stack the three cakes on top of one another.

8. With the remaining icing, ice the top and sides of the cake and spread smoothly. Decorate with fresh lavender sprigs, if available, or with lavender sugar. 


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