Lavender Cake
With recipe 📌
Lavender cake is the ultimate summer recipe. The dried flowers give the cake a special aroma. This sponge cake is made in a snap and looks so beautiful decorated with fresh lavender blossoms!
INGREDIENTS
For the Crust
4 eggs (size M)
150 g sugar
1 packet vanilla sugar
80 ml neutral oil (e.g., sunflower oil)
250 g plain flour (type 405)
2 tsp baking powder
100 ml mineral water
2 tbsp lavender blossoms
For the Glaze
100 g powdered sugar
2 tbsp water
A few lavender blossoms for garnishing
PREPARATION
Step 1
Separate the eggs. Beat the egg whites until stiff peaks form and set aside. Beat the egg yolks with the sugar and vanilla sugar until creamy. Add the oil and mix. Combine the flour and baking powder and add to the batter, alternating with the mineral water.
Step 2
Line a springform pan with parchment paper and preheat the oven to 170°C (340°F) top/bottom heat (150°C (300°F) fan-assisted). Fold the egg whites into the batter with a spatula, then carefully stir in the lavender blossoms. Pour the batter into the prepared springform pan and bake for about 30 minutes, then let it cool completely.
Step 3
Sift the powdered sugar and mix it with the water to form a glaze. Spread evenly over the surface of the cake and let it dry. Decorate with lavender, if desired. The lavender cake yields approximately 12 slices and will keep for at least 3 days if stored in an airtight container.
