Lavender Almond Cake
Lavender Almond Cake seems like a perfect choice for a rich, special dessert at your next springtime event. Think Easter, Mother's Day, bridal showers, baby showers, brunch... This tasty recipe comes to us courtesy of Paola Legarre of Sage Creations Organic Farm and Taste of Home.
- 2 cups sugar, divided
- ½ cup slivered almonds
- 1 Tablespoon plus 1 tsp dried lavender flower buds, divided
- 1 cup butter softened
- 4 eggs
- 2 tsp vanilla
- 1 cup sour cream
- ¼ cup half & half
- 2 ½ all-purpose flour
- ½ tsp baking soda
- ½ tsp salt4 tsp boiling water
- ¾ cup confectioner’s sugar
Grease a 10-inch bundt pan and sprinkle with sugar. Place ½ cup sugar, the almonds and 1 Tablespoon lavender in a food processor or mortar & pestle and process till finely ground. In a large mixing bowl, cream butter and remaining sugar until light & 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 & 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 F for 55-60 min. or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For drizzle, in a small bowl, combine water and 1 tsp lavender. Cover and steep for 5 minutes. Strain, discarding the lavender. In another small bowl, combine confectioners sugar and enough infused water to achieve desired consistency; drizzle over cake. Garnish with additional lavender as desired.