Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, vickys lavender cake with lemon buttercream, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook vickys lavender cake with lemon buttercream, gf df ef sf nf using 29 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF:
- Take Cake
- Make ready light coconut milk or milk of choice
- Make ready apple cider vinegar
- Get dried lavender flowers
- Prepare granulated sugar
- Prepare olive oil
- Take vanilla extract
- Make ready cornstarch
- Take white sorghum flour
- Prepare baking powder
- Get baking soda / bicarb
- Prepare salt
- Get xanthan gum
- Prepare Lavender Syrup
- Take sugar
- Take water
- Make ready dried lavender flowers (1/3 cup)
- Take Raspberry Sauce
- Get frozen raspberries
- Take sugar
- Get water
- Get cornstarch dissolved in 1tbsp water
- Prepare Lemon Buttercream
- Get icing sugar / powdered sugar
- Get dairy & soy-free spread / butter such as gold foil Stork
- Make ready zest of 1 whole lemon
- Prepare vanilla extract
- Get lemon juice
- Get light coconut milk
Steps to make Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF:
- Preheat the oven to gas 4 / 180C / 350°F and grease & line 2 x 8" round cake tins
- Mix half of the milk with the vinegar and set aside
- Put the rest of the milk in a saucepan with the lavender. Boil it then take it off the heat and let it stand for 5 minutes to infuse the flavour before straining
- Put the sugar, oil, vanilla, vinegar milk and the lavender milk into a bowl and mix together
- In another bowl mix together the flour, starch, baking powder, bicarb and salt
- Stir the wet ingredients into the dry until just combined then split between the 2 tins and put straight into the oven
- Bake for 30 minutes or until a toothpick tests done
- Turn out onto a wire rack to cool
- Meanwhile make the lavender syrup by bringing all the syrup ingredients to the boil in a saucepan. Let simmer, stirring occasionally until thickened. Take off the heat, strain and let cool
- To make the raspberry sauce, boil the berries, sugar and water until the berries are soft and falling apart
- Stir in the cornstarch mixture, boil to thicken then strain and let cool
- For the buttercream, mix the butter & icing sugar together until light and fluffy. Add the vanilla, zest and lemon juice, adding more juice or some rice milk to achieve a good spreading consistency
- When everything has cooled, set one of the cake layers onto a plate or cake board and use a cocktail stick to pierce the cake surface randomly
- Brush the whole of the top surface and sides with half of the lavender syrup then add a layer of lemon buttercream
- Put the 2nd cake layer on top, again pierce then brush a coating of lavender syrup on top and sides, then spread the rest of the buttercream over the top and sides of the assembled cake
- To serve, pour some of the raspberry sauce on a plate and sit a slice of cake on top
So that is going to wrap it up with this exceptional food vickys lavender cake with lemon buttercream, gf df ef sf nf recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
