Almond Lavender Cake Recipes

ALMOND LAVENDER CAKE

Almond Lavender Cake image

This eye-catching, moist lavender cake has a terrific buttery texture and a lovely flavor. It's a top-notch example of a great lavender recipe. -Lillian K. Julow, Gainesville, Florida

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

2 cups sugar, divided
1/2 cup slivered almonds
1 tablespoon plus 1 teaspoon dried lavender flowers, divided
1 cup butter, softened
4 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1/4 cup half-and-half cream
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons boiling water
3/4 cup confectioners' sugar
Additional dried lavender flowers, optional

Steps:

Preheat oven to 350°. Grease a 10-in. fluted tube pan and sprinkle with sugar; set aside. Place 1/2 cup sugar, almonds and 1 tablespoon lavender in a food processor; cover and process until finely ground., In a large bowl, cream butter and remaining sugar until light and fluffy; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla., In a small bowl, combine sour cream and half-and-half. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream mixture, beating well after each addition., Pour into prepared pan. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For drizzle, in a small bowl, combine water and remaining lavender. Cover and steep for 5 minutes. Strain, discarding lavender. In another small bowl, combine confectioners' sugar and enough infused water to achieve desired consistency; drizzle over cake. Garnish with additional lavender if desired.

Nutrition Facts : Calories 493 calories, Fat 23g fat (13g saturated fat), Cholesterol 126mg cholesterol, Sodium 291mg sodium, Carbohydrate 65g carbohydrate (44g sugars, Fiber 1g fiber), Protein 7g protein.

ALMOND LAVENDER CAKE

Almond Lavender Cake image

Received this on line for TOH and with my lavender getting ready it's very timely. It's described as: An eye-catching, moist cake has a terrific buttery texture and a lovely lavender flavor. Sure to be an eye catching. Note: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn't been treated with chemicals

Provided by Bonnie G 2

Categories Dessert

Time 1h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 15

Ingredients

2 cups sugar, divided
1 cup butter, softened
1 tablespoon fresh lavender flowers, plus
1 tablespoon fresh lavender flowers, divided
1/2 cup slivered almonds
4 eggs
2 teaspoons vanilla extract
1 cup sour cream
1/4 cup half-and-half cream
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons boiling water
3/4 cup confectioners' sugar
additional lavender flowers (optional)

Steps:

Grease a 10-in. fluted tube pan and sprinkle with sugar; set aside. Place 1/2 cup sugar, almonds and 1 tablespoon lavender in a food processor; cover and process until finely ground.
In a large bowl, cream butter and remaining sugar until light and fluffy; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a small bowl, combine sour cream and half-and-half. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream mixture, beating well after each addition.
Pour into prepared pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For drizzle, in a small bowl, combine water and remaining lavender. Cover and steep for 5 minutes. Strain, discarding lavender. In another small bowl, combine confectioners' sugar and enough infused water to achieve desired consistency; drizzle over cake. Garnish with additional lavender if desired.

Nutrition Facts : Calories 483.9, Fat 23.8, SaturatedFat 13, Cholesterol 114.5, Sodium 326.6, Carbohydrate 62.6, Fiber 1.2, Sugar 41.7, Protein 6.5

FRENCH ALMOND CAKE WITH LAVENDER LEMON GLAZE RECIPE - (4.3/5)

French Almond Cake with Lavender Lemon Glaze Recipe - (4.3/5) image

Provided by tonya370

Number Of Ingredients 15

Ingredients

1/2 cup butter, at room temperature
3/4 cup white granulated sugar
3/4 cup blanched almonds
3 egg yolks
3 egg whites
1/2 teaspoon cream of tartar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 teaspoons lemon zest
1/2 cup cake flour
1 teaspoon baking powder
LAVENDER LEMON GLAZE
2 1/2 tablespoons freshly squeezed lemon juice
2 teaspoons dried lavender flowers
1 cup powdered sugar

Steps:

Preheat the oven to 350 degrees F. Grease a 8×8 inch square pan. To blanch the almonds, pour boiling water over them to cover. Let them sit for about 5 minutes or until the peels slip off easily. Discard the peels and let the almonds air dry for a few hours. Grind the almonds with ¼ of the sugar. Cream the butter and ½ cup of sugar until light and fluffy, about 4-5 minutes. Add the egg yolks one at a time, beating until the mixture is pale and fluffy, another 3-4 minutes. Add the vanilla, almond extract, and lemon zest and beat just until combined. Fold in the ground almond mixture. Beat the egg whites in a clean, dry bowl on medium high speed until foamy, then add the cream of tartar. Continue to beat until stiff peaks form. Sift the cake flour and baking powder into a small bowl. Fold in ⅓ of the egg whites, then ⅓ of the flour mixture. Repeat with the remaining egg whites and flour. Be very careful not to over-stir. Pour the batter into the prepared cake pan. Bake for about 30 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Be careful not to over-bake. Remove the cake from the oven and let sit for 10 minutes. Carefully invert the cake and the place top side up on a cake platter. GLAZE Heat the lemon juice in a small saucepan or microwaveable dish until steaming hot. Remove from heat and add the lavender flowers until cool. Add the 1 cup of powdered sugar to make a glaze. If it is too thick, add a little water or milk until glaze consistency. Pour the glaze over the cake and let the cake sit for at least 20 minutes before serving.

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