Hi, I am Kate. Today, I’m gonna show you how to make vickys lavender cake with lemon buttercream recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a bit more unique. This will be really 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 favored of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Vickys Lavender Cake with Lemon Buttercream is something which I’ve loved my entire life. They are fine and they look wonderful.
To be with this recipe, we have to prepare a few components. You can have vickys lavender cake with lemon buttercream using 29 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Vickys Lavender Cake with Lemon Buttercream:
- Make ready Cake
- Take 480 ml light coconut milk or milk of choice
- Get 2 tsp apple cider vinegar
- Get 2 tbsp dried lavender flowers
- Make ready 300 grams granulated sugar
- Prepare 160 ml olive oil
- Take 4 tsp vanilla extract
- Prepare 240 grams cornstarch
- Prepare 140 grams white sorghum flour
- Get 1 1/2 tsp baking powder
- Make ready 1 tsp baking soda / bicarb
- Make ready 1 tsp salt
- Make ready 1/2 tsp xanthan gum
- Get Lavender Syrup
- Prepare 300 grams sugar
- Take 600 ml water
- Make ready 10 grams dried lavender flowers (1/3 cup)
- Take Raspberry Sauce
- Make ready 280 grams frozen raspberries
- Prepare 3 tbsp sugar
- Prepare 60 ml water
- Make ready 1 tsp cornstarch dissolved in 1tbsp water
- Take Lemon Buttercream
- Get 450 grams icing sugar / powdered sugar
- Prepare 340 grams dairy & soy-free spread / butter such as gold foil Stork
- Get 1 zest of 1 whole lemon
- Prepare 1/2 tsp vanilla extract
- Get 2 tbsp lemon juice
- Take light coconut milk
Instructions 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’s going to wrap it up with this exceptional dish vickys lavender cake with lemon buttercream recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
