Blackberry and Lavender Cake

Last year I wanted to share three perfect recipes for December dates. In a few days, I will tell you about my experience, what I can tell you is that in my life I had baked so much, there were hundreds of desserts.

It has been one of those experiences that I will never forget …

This time I wanted to make a cake that could be part of a celebration, that was cute and without much effort.

The shape of the mold gives it all the touch! The white chocolate glaze, blackberries, lavender flowers, and candles, are the cherry of this cake. Everything together makes a divine dessert, but that is simple to make.

Do you think we start?

Blackberry and Lavender Cake

Blackberry and Lavender Cake

Blackberry and lavender flavors come together in this superbly moist and tender blackberry lavender cake. Use dried culinary lavender for the best flavor.

For the Lavender and Blackberry Cake:

  • 160 grams unsalted butter, at room temperature and with ointment texture + to grease mold
  • 1 cup (200 g) white granulated sugar
  • 2 tbsp dried lavender flowers (culinary use)
  • 1 ½ cup (225 g) all-purpose flour + for mold
  • 2 tbsp baking powder
  • ⅙ tbsp fine sea salt
  • 3 no. eggs, at room temperature.
  • 1 tbsp vanilla extract
  • 1 ½ tbsp yellow lemon zest
  • 100 ml whole milk, at room temperature
  • 1 cup (140 g approx.) Blackberries

For the White Chocolate Glaze:

  • 150 grams white chocolate, chopped or sparks
  • 50 grams whipping cream (heavy cream)
  • ½ tbsp corn syrup

Finally, blackberries, fresh lavender flowers, and candles.

For cake Lavender and blackberries:

  1. Preheat oven to 350 ° F (180 ° C), prepare a mold of 20 cm in diameter at the top and 10 cm at the bottom, greased with butter and sprinkle Flour, we remove the excess. We set aside.

  2. We beat the butter and sugar at medium-high speed for 3 to 5 minutes, until our mixture is soft, fluffy and of a pale color. We clean the walls of the bowl with a spatula, add the eggs one by one. We continue with the extract of vanilla, lavender and lemon zest.

  3. At low speed, we add a third of the flour mixture, continue with half of the milk, and continue like this until we finish the flour. We incorporate the blackberries with a silicone spatula. Empty the mixture into the mold. We bake for 55 to 65 minutes until when you insert a toothpick it comes out clean.

  4. * If you use a wider and lower mold, the baking time will be reduced.

    We leave 15 minutes in the mold, and after that time we pass to a rack to let cool completely.

For the White Chocolate Glaze:

  1. In a water bath, melt the white chocolate together with the whipping cream. Remove from heat and add corn sugar. We mix well.

For the Armed:

  1. With a spoon, we place the glaze little by little. We decorate with blackberries, fresh lavender flowers, and candles.

  • If they don’t have a mold like this or similar, you can use anyone. The mold you use can be 2/3 to 3/4 full.
  • To make the water bath, we take a pot of water with a third full or so, we just have to avoid that the water touches the bottom of the bowl that we will put later with the chocolate. When the water is hot, we put the bowl with the chocolate and the cream on top. Keep the fire, and if it boils, we lower the heat to a minimum. We move with a silicone spatula until it melts completely.
  • In cool/cold weather the cake can be stored for up to one day at room temperature. To keep it for longer or in hot weather it will be necessary to refrigerate. Take it for about 30 minutes or a couple of hours at room temperature so that it has a better texture if it was refrigerated.

You can download the Blackberry and Lavender Cake recipe in PDF format and save it on your PC.

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