Spring is finally here!
I’ve been longing for blue skies and warmer days for what feels like forever now and I’m so happy that the time has come.
My favourite thing about Spring is definitely all of the new flowers popping up and filling the world with colour! So to mark the special occasion that is the beginning of Spring, I’ve got the best recipe for you – a Lavender & Elderflower Cake!
It can of course be enjoyed all year round but there’s something so fabulous about having a slice of this dainty, floral cake whilst admiring all the new blooms with the sun shining bright!
The addition of the lavender syrup to the sponge gives it a delicate flavour whilst keeping the sponges lovely and moist! Of course, you can opt for using lavender essence if that’s easier for you, but I can highly recommend making the syrup. It’s quick and easy to make and if you have any leftover, it’s amazing to add to lemonade as a refreshing drink!
This recipe makes a three layer 6 inch cake that provides approximately 10-12 servings. It takes up to 3 hours to make including baking, cooling and decorating time.
You can make the lavender syrup up to a week in advance. Just store in a sterilised, airtight container until needed.
Make sure all of your ingredients are at room temperature before starting.
Ingredients
For the sponges:
- 350 g unsalted butter, softened
- 350 g caster sugar
- 6 eggs
- 300 g gluten free self-raising flour
- 50 g ground almonds
- 1tsp baking powder (make sure this is gluten free)
- 3-4 tbsp elderflower cordial
For the lavender syrup (makes ~250 mL):
- 10 g dried lavender (make sure this is food safe)
- 250 mL boiling water
- 75 g caster sugar
For the buttercream:
- 350 g unsalted butter, softened
- 700 g icing sugar
- 3-4 tbsp elderflower cordial
- purple food colouring
Useful Equipment: weighing scales, small saucepan or heatproof bowl, three 6″ cake tins, baking paper, mixing bowls, spatula, hand/stand mixer, whisk, sieve, wire cooling rack, palette knife, cake scraper, piping bag with piping tips
Method:
For the lavender syrup:
- In a small saucepan or heatproof bowl, mix together the boiling water, lavender and sugar. Leave to one side to cool and infuse.
- Once cooled completely, pour the syrup through a sieve into a suitable container.
For the sponges:
- Preheat the oven to 160 °C fan/320 °F and grease three 6″ cake tins lining the base with greaseproof paper.
- In a mixing bowl, cream the butter and sugar together until light and fluffy.
- Whilst beating, add the eggs two at a time.
- Add the cordial and mix to combine.
- Sift in the flour and baking powder and add the ground almonds. Fold gently until just combined.
- Divide the cake mix equally between the three cake tins and bake for 25-30 mins or until a skewer inserted into the middle of the cake comes out clean. Leave the cakes to cool completely in the tin before turning out onto a wire rack.
Decorating the cake:
- To make the buttercream, in a mixing bowl or stand mixer, beat the butter until pale and smooth. Gradually add the icing sugar until a smooth consistency is reached. Add the cordial and mix to combine. If the buttercream is too thick, add 1-2 tsps boiled water, milk or cream until the desired consistency is reached (it should be smooth and easy to spread/pipe).
- At this point, I divided my buttercream into three bowls and added the purple food colouring to each in different amounts to achieve three shades for my ombre effect. Otherwise, you can add purple food colouring to the one bowl and use one shade for the whole cake.
- To assemble the cake, place one cake layer on your serving board and brush it generously with lavender syrup. Spread your buttercream evenly on top. Repeat this for the second layer and add the third on top.
- Cover the cake with a thin layer of buttercream, using a palette knife, and then refrigerate for 30 mins – this sets a crumb coat and makes it a lot easier to add the finishing touches without the fear of a crumby buttercream!
- Cover the cake in the remaining buttercream. If you want to do the ombre effect, start with the darkest shade at the bottom of the cake and work your way up to the lightest. Use a palette knife or cake scraper to give your buttercream a smooth finish (this is where a turntable comes in handy!) . Decorate as you wish – this is where you can get creative! I topped my cake with swirls of buttercream using a 1M piping tip and covered with sprinkles. Serve and enjoy!
This cake will keep for 3-5 days in an airtight container. It can also be frozen for up to 3 months (best done cut into slices) – just wrap tightly in clingfilm and place in a freezer bag. Make sure to fully defrost to room temperature before serving.
Like the recipe? Don’t forget to share with your family, friends and followers!
I love to hear what you think! Please let me know your thoughts in the comments below. And don’t forget to tag Pippatisserie on any photos you share on social media (or use the hashtag #pippatisserie), I love to see your bakes!
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Awesome post! Keep up the great work! 🙂