Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, vickys lavender cake with lemon buttercream, gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook vickys lavender cake with lemon buttercream, gf df ef sf nf using 29 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF:
- Make ready Cake
- Get light coconut milk or milk of choice
- Get apple cider vinegar
- Make ready dried lavender flowers
- Take granulated sugar
- Take olive oil
- Take vanilla extract
- Take cornstarch
- Take white sorghum flour
- Prepare baking powder
- Prepare baking soda / bicarb
- Prepare salt
- Get xanthan gum
- Take Lavender Syrup
- Prepare sugar
- Take water
- Prepare dried lavender flowers (1/3 cup)
- Prepare Raspberry Sauce
- Make ready frozen raspberries
- Take sugar
- Take water
- Take cornstarch dissolved in 1tbsp water
- Make ready Lemon Buttercream
- Get icing sugar / powdered sugar
- Make ready dairy & soy-free spread / butter such as gold foil Stork
- Prepare zest of 1 whole lemon
- Get vanilla extract
- Make ready lemon juice
- Make ready light coconut milk
Instructions 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 this up for this special food vickys lavender cake with lemon buttercream, gf df ef sf nf recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
