Lavender Rosemary Cake

Time & Yield

Time: 2 Hours
Yield: 1 Cake (Serves 8-10)

Ingredients

LAVENDER BUTTERCREAM

• ¾ cup heavy whipping cream

• 1½ tsp dried culinary lavender buds, plus more to sprinkle over cake

• 1 cup unsalted butter, room temperature

• 4-6 cups powdered sugar

• ½ tsp of vanilla extract

• ¼ tsp salt plus more to sprinkle over cake

ROSEMARY CAKE

• 5 large egg whites at room temperature

• 1 tbsp fresh rosemary leaves, chopped

• 2½ tsp vanilla extract

• 3 cups cake flour, sifted

• 1¾ cups sugar

• 1 tbsp + 1 tsp baking powder

• ¾ tsp salt

• 12 tbsp unsalted butter, at room temperature and cut into cubes

• 1 cup whole milk at room temperature

• 3-4 springs of fresh rosemary for garnish

• 3-4 sprigs of fresh lavender for garnish

Recipe

ROSEMARY CAKE

1. Preheat oven to 350°F.

2. Prepare three 8” or 9” cake pans with butter or spray oil and parchment paper.

3. In a medium bowl combine the egg whites (5) chopped rosemary (1 tbsp), and vanilla (2½ tsp) and set aside

4. In the bowl of an electric mixer fitted with the paddle attachment, combine flour (3 cups), sugar (1¾ cups), baking powder (1 tbsp + 1 tsp), and salt (¾ tsp) together on low speed for 30 seconds to combine

5. Add the butter (12 tbsp), and mix on a low speed until just combined

6. Add milk (1 cup)and mix until just combined

7. Increase to medium speed and mix for 1-2 minutes until light and airy

8. Scrape the sides of the bowl and begin to add the egg mixture in 2 separate batches, beat on medium speed until it is just combined

9. Divide the batter between the three cake pan and bake for 25-30 minutes for 8” pan and 20 minutes for 9” pan or until a toothpick comes out clean

10. Let cool on cooling racks until cooled completely. If assembling cake the next day remove each cake and wrap tightly with plastic wrap and store in the refrigerator until ready to assemble cake

LAVENDER BUTTERCREAM

1. While the cakes are cooling make the buttercream frosting. In a small saucepan over medium heat, heat the heavy cream (¾ cup) and lavender (1½ tsp) until it just comes to a boil. Remove from heat and cover letting the cream infuse for 20 minutes. Once infused, strain the lavender out of the cream, and set the cream aside

2. In a stand mixer with a paddle attachment, beat the butter (1 cup) until it is creamy, and add the powdered sugar (4-6 cups), ½ cup at a time

3. Slowly add the infused cream along with the vanilla (½ tsp) until you get a consistency you like. Start with 4 cups of powdered sugar first and then add the cream and adjust additional amounts of powdered sugar. If the mixture gets too runny, add more powdered sugar. Finish off by mixing in the salt (¼ tsp)

ASSEMBLY

1. Once cakes are cool, take them out of the pans, and place one layer onto a cake plate. Using an offset spatula, spread 1 cup of frosting on the cake

2. Turn the second layer upside down (so the bottom is face up) and gently place it on top of the first layer. Spread another cup of frosting on the cake

3. Turn the third layer upside down and gently place in on top of the second layer

4. Spread a generous amount of frosting on the top of the cake. Spread the frosting to the edge of the cake and then start to work your way down the sides

5. Using a bench scraper or an offset spatula, scrape some of the frosting off the sides of the cake so you can see the cake layers

6. Decorate to preference with fresh rosemary and lavender. For this cake I simply placed the rosemary all around the base of the cake and inserted stems of lavender between every other stem of rosemary

Source: Olive and Mango