Hi, I’m Laura. Today, we’re going to prepare vickys lavender cake with lemon buttercream recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. 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 meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Vickys Lavender Cake with Lemon Buttercream is something that I’ve loved my whole life.
To be with this particular recipe, we must prepare a few ingredients. You can have vickys lavender cake with lemon buttercream using 29 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Lavender Cake with Lemon Buttercream:
- Get Cake
- Make ready light coconut milk or milk of choice
- Make ready apple cider vinegar
- Take dried lavender flowers
- Get granulated sugar
- Make ready olive oil
- Prepare vanilla extract
- Take cornstarch
- Prepare white sorghum flour
- Take baking powder
- Make ready baking soda / bicarb
- Take salt
- Get xanthan gum
- Prepare Lavender Syrup
- Prepare sugar
- Make ready water
- Make ready dried lavender flowers (1/3 cup)
- Get Raspberry Sauce
- Get frozen raspberries
- Prepare sugar
- Prepare water
- Take cornstarch dissolved in 1tbsp water
- Make ready Lemon Buttercream
- Take icing sugar / powdered sugar
- Make ready dairy & soy-free spread / butter such as gold foil Stork
- Prepare zest of 1 whole lemon
- Make ready vanilla extract
- Get lemon juice
- Make ready 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 it up for this distinctive dish vickys lavender cake with lemon buttercream recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
