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Home Dish Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF

Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF

Name: How to cook Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Us

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF

I'm very pleased with this one! The raspberry sauce really ties the other flavours together well. It made a great dessert cake. Thanks to my hubby for assembly and photographs after I stupidly burnt myself making the syrup! Ended up at A&E for hours to bring you this recipe lol

Ingredient

Food ration :

12 servings

Cooking time :

35 mins

480 ml

light coconut milk or milk of choice

2 tsp

apple cider vinegar

2 tbsp

dried lavender flowers

300 grams

granulated sugar

160 ml

olive oil

1/2 tsp

vanilla extract

240 grams

cornstarch

140 grams

white sorghum flour

1 1/2 tsp

baking powder

1 tsp

baking soda / bicarb

1 tsp

salt

1/2 tsp

xanthan gum

3 tbsp

sugar

60 ml

water

10 grams

dried lavender flowers (1/3 cup)

280 grams

frozen raspberries

1 tsp

cornstarch dissolved in 1tbsp water

450 grams

icing sugar / powdered sugar

340 grams

dairy & soy-free spread / butter such as gold foil Stork

zest of 1 whole lemon

2 tbsp

lemon juice

Cooking instructions

* Step 1

Preheat the oven to gas 4 / 180C / 350°F and grease & line 2 x 8" round cake tins

* Step 2

Mix half of the milk with the vinegar and set aside

* Step 3

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

* Step 4

Put the sugar, oil, vanilla, vinegar milk and the lavender milk into a bowl and mix together

* Step 5

In another bowl mix together the flour, starch, baking powder, bicarb and salt

* Step 6

Stir the wet ingredients into the dry until just combined then split between the 2 tins and put straight into the oven

* Step 7

Bake for 30 minutes or until a toothpick tests done

* Step 8

Turn out onto a wire rack to cool

* Step 9

Meanwhile make the lavender syrup by bringing all the syrup ingredients to the boil in a saucepan. Let simmer, stirring occasionally until thickened. Take off the heat, strain and let cool

* Step 10

To make the raspberry sauce, boil the berries, sugar and water until the berries are soft and falling apart

* Step 11

Stir in the cornstarch mixture, boil to thicken then strain and let cool

* Step 12

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

* Step 13

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

* Step 14

Brush the whole of the top surface and sides with half of the lavender syrup then add a layer of lemon buttercream

* Step 15

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