Lavender Honey Cake
A flavour explosion in the form of a cake, shared with us by Sophia Handschuh from Thermomix Baking Blogger. This recipe comes from her book "It's Teatime!"
Recipe Tester Feedback: “This is what springtime tastes like! Lavender, honey and lemons make a delicious combination." - Nicki
Contains: Gluten / Dairy / Egg
Preparation Time 10 minutes
Cooking Time 35-45 minutes
Makes 16 slices
Can be frozen
- raw sugar - 180g
- butter - 150g, unsalted, cubed, plus extra for greasing
- vanilla - 1 tsp, extract
- honey - 50g, lavender (or 50g normal honey + 1 tsp dried lavender; see Note)
- eggs - 3, large
- yoghurt - 280g, Greek
- spelt flour - 300g, white, plus extra for dusting
- baking powder - 1 Tbsp
- cinnamon - 1/2 tsp, ground
- icing sugar - 250g, unrefined, golden
- lemon juice - 60g
- honey - 60g, lavender (or normal honey)
- dried culinary lavender - 2 tsp
- Preheat the oven to 180C. Grease a Bundt cake tin with butter and dust it with flour.
- Add the raw cane sugar (180g) to the bowl. Grind Speed 9 / 3 seconds to make caster sugar. Set aside in a small bowl.
- Add the cubed butter (150g) to the bowl. Mix Speed 5 / 40 seconds. Scrape down sides.
- Add the prepared caster sugar (180g), vanilla extract (1 tsp), lavender honey (50g), eggs (3), Greek yoghurt (280g), white spelt flour (300g), baking powder (1 Tbsp) and ground cinnamon (1/2 tsp) to the bowl. Combine Speed 5 / 30 seconds. Scrape down sides. Repeat if not well combined.
- Pour the mixture into the prepared cake tin.
- Bake for 35-45 minutes until golden brown and a skewer inserted comes out clean.
- Remove from the oven and leave to cool in the tin for 5 minutes, then tip upside down onto a wire cooling rack and leave to cool completely.
- Clean the mixer bowl.
- If you need to make your own icing sugar, add raw sugar (250g) to the bowl and grind Speed 9 / 10 seconds.
- To the golden icing sugar (250g), add the lemon juice (60g) and lavender honey (60g) into the bowl. Mix Speed 3 / 20 seconds.
- Pour the icing over the cooled cake and let it run down the sides. Sprinkle with dried lavender (2 tsp) and leave to harden before serving.
Note: If you can't find lavender honey, you can make your own by heating 200g high quality runny honey with 2 Tbsp dried lavender until boiling. Then fill into sterilised jars and leave to infuse for one week before using.