This cake has a very unique flavor, but is very delicious.
I won third place in a cook off with this recipe
Ingredientsà
· 2 cups sugar, divided
· ½ cup slivered almonds
· 1 tablespoon plus 1 teaspoon dried lavender flowers, divided
· 1 cup butter, softened
· 4 eggs
· 2 teaspoons vanilla extract
· 1 cup sour cream
· ¼ cup half and half cream
· 2 ½ cups all purpose flour
· ½ teaspoon baking soda
· ½ teaspoon salt
· 4 teaspoons boiling water
· ¾ cup confectioners sugar
· Additional dried lavender flowers, optional
Methodà Grease a 10 in. fluted tube pan and sprinkle with sugar; set aside. Place ½ cup sugar, the almonds, and 1 tablespoon lavender in food processor; cover and process until finely ground.
In large mixing bowl, cream butter and remaining sugar until light and fluffy; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a small bowl, combine sour cream and half and half. Combine the flour, baking soda, and salt; add to the creamed mixture alternately with sour cream mixture, beating well after each addition.
Pour into prepared pan. Bake at 350 for 55-60 minutes or until a toothpick inserted near center comes out clean. Cool for ten minutes before removing from pan to wire rack to cool completely.
For drizzle, in a small bowl, combine water and remaining lavender. Cover and steep for five minutes. Strain, discarding lavender. In another small bowl, combine confectioners’ sugar and enough infused water to achieve desired consistency; drizzle over cake. Garnish with additional lavender if desired.
I won third place in a cook off with this recipe
Ingredientsà
· 2 cups sugar, divided
· ½ cup slivered almonds
· 1 tablespoon plus 1 teaspoon dried lavender flowers, divided
· 1 cup butter, softened
· 4 eggs
· 2 teaspoons vanilla extract
· 1 cup sour cream
· ¼ cup half and half cream
· 2 ½ cups all purpose flour
· ½ teaspoon baking soda
· ½ teaspoon salt
· 4 teaspoons boiling water
· ¾ cup confectioners sugar
· Additional dried lavender flowers, optional
Methodà Grease a 10 in. fluted tube pan and sprinkle with sugar; set aside. Place ½ cup sugar, the almonds, and 1 tablespoon lavender in food processor; cover and process until finely ground.
In large mixing bowl, cream butter and remaining sugar until light and fluffy; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a small bowl, combine sour cream and half and half. Combine the flour, baking soda, and salt; add to the creamed mixture alternately with sour cream mixture, beating well after each addition.
Pour into prepared pan. Bake at 350 for 55-60 minutes or until a toothpick inserted near center comes out clean. Cool for ten minutes before removing from pan to wire rack to cool completely.
For drizzle, in a small bowl, combine water and remaining lavender. Cover and steep for five minutes. Strain, discarding lavender. In another small bowl, combine confectioners’ sugar and enough infused water to achieve desired consistency; drizzle over cake. Garnish with additional lavender if desired.