Hello, I am Laura. Today, I will show you a way to make vickys lavender cake with lemon buttercream recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vickys Lavender Cake with Lemon Buttercream Recipe
Vickys Lavender Cake with Lemon Buttercream is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Vickys Lavender Cake with Lemon Buttercream is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have vickys lavender cake with lemon buttercream using 29 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Vickys Lavender Cake with Lemon Buttercream:
- Prepare Cake
- Prepare 480 ml light coconut milk or milk of choice
- Prepare 2 tsp apple cider vinegar
- Get 2 tbsp dried lavender flowers
- Get 300 grams granulated sugar
- Make ready 160 ml olive oil
- Prepare 4 tsp vanilla extract
- Get 240 grams cornstarch
- Prepare 140 grams white sorghum flour
- Prepare 1 1/2 tsp baking powder
- Make ready 1 tsp baking soda / bicarb
- Get 1 tsp salt
- Prepare 1/2 tsp xanthan gum
- Make ready Lavender Syrup
- Make ready 300 grams sugar
- Make ready 600 ml water
- Take 10 grams dried lavender flowers (1/3 cup)
- Take Raspberry Sauce
- Take 280 grams frozen raspberries
- Prepare 3 tbsp sugar
- Take 60 ml water
- Make ready 1 tsp cornstarch dissolved in 1tbsp water
- Make ready Lemon Buttercream
- Get 450 grams icing sugar / powdered sugar
- Make ready 340 grams dairy & soy-free spread / butter such as gold foil Stork
- Take 1 zest of 1 whole lemon
- Prepare 1/2 tsp vanilla extract
- Get 2 tbsp lemon juice
- Get light coconut milk
Steps to make Vickys Lavender Cake with Lemon Buttercream:
- Preheat the oven to gas 4 / 180C / 350°F and grease & line 2 x 8" round cake tins
- Mix half of the milk with the vinegar and set aside
- Put the rest of the milk in a saucepan with the lavender. Boil it then take it off the heat and let it stand for 5 minutes to infuse the flavour before straining
- Put the sugar, oil, vanilla, vinegar milk and the lavender milk into a bowl and mix together
- In another bowl mix together the flour, starch, baking powder, bicarb and salt
- Stir the wet ingredients into the dry until just combined then split between the 2 tins and put straight into the oven
- Bake for 30 minutes or until a toothpick tests done
- Turn out onto a wire rack to cool
- Meanwhile make the lavender syrup by bring all the syrup ingredients to the boil in a saucepan. Let simmer, stirring occasionally until thickened. Take off the heat, strain and let cool
- To make the raspberry sauce, boil the berries, sugar and water until the berries are soft and falling apart
- Stir in the cornstarch mixture, boil to thicken then strain and let cool
- For the buttercream, mix the butter & icing sugar together until light and fluffy. Add the vanilla, zest and lemon juice, adding more juice or some rice milk to achieve a good spreading consistency
- When everything has cooled, set one of the cake layers onto a plate or cake board and use a cocktail stick to pierce the cake surface randomly
- Brush the whole of the top surface and sides with half of the lavender syrup then add a layer of lemon buttercream
- Put the 2nd cake layer on top, again pierce then brush a coating of lavender syrup on top and sides, then spread the rest of the buttercream over the top and sides of the assembled cake
- To serve, pour some of the raspberry sauce on a plate and sit a slice of cake on top
So that is going to wrap this up for this exceptional dish vickys lavender cake with lemon buttercream recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
