Courtesy StevenSmithTeamaker teas in Portland, Oregon, this recipe is created using their blend of black lavender teas. The tea is slightly floral, slightly smokey and wholly delectable. Using ground Black Lavender in the base of these petite bundt cakes results in a welcome depth and complexity in this traditional European cake. Use whimsical bundt pans for added flair.
Lavender grows well in the Pacific Northwest and you can find multiple lavender festivals every summer throughout Oregon and Washington. Find a list on BestoftheNorthwest.com
BLACK LAVENDER BUNDT CAKES
INGREDIENTS
Cakes:
- 2 tablespoons Black Lavender
- 1/2 cup butter, softened
- 3/4 cup sugar, divided
- 1/4 tsp salt
- 1 egg plus 1 egg yolk, room temperature
- 3/4 cup flour
- 3 tablespoons cream
Frosting:
- 2 ½ cups powdered sugar
- ¼ cup melted butter
- ¼ cup cream
- 1 teaspoon vanilla
- Lavender food coloring
- Dried lavender for topping
DIRECTIONS
- Preheat the oven to 350 degrees.
- To a mortar and pestle, add the black lavender and 1 tablespoon of the sugar.
Grind into a powder. - In a medium bowl, add the butter, the rest of the sugar, salt and the ground tea. Beat with a hand mixer for about 2 minutes until fluffy. Add in the egg and egg yolk and beat just until combined.
Add the flour and mix until you no longer see flour. Add in the cream and mix until
combined, about 30 seconds. - Place the batter into a piping bag and cut a large hole off the tip. Grease mini bundt cakes with cooking spray. Fill each bundt cake halfway with the batter.
- Bake in the preheated oven for 18-20 minutes, do not over bake. Let cool for about 15 minutes before turning out onto a clean work surface.
- For the frosting, add all the ingredients into a medium bowl. Place in the microwave for 20 second increments, whisking each time until a drizzle consistency appears.
- Dip each cake into the frosting and finish with a lavender sprig. Mix the frosting between each dip. The frosting is designed to harden as it cools so it may need to be reheat.
- Enjoy!
