Lavender And Honey Loaf Cake Recipes

LAVENDER HONEY TEA BREAD

Steps:

• Bring milk to simmer in small saucepan; add honey and 1 tablespoon lavender blossoms. Stir until honey dissolves. Remove from heat; cover and let steep 30 minutes.
• Meanwhile, preheat oven to 350°F. Butter and flour decorative 10-cup fluted pan or Bundt pan. Whisk flour, baking powder, baking soda, and salt in medium bowl.
• Strain milk mixture into another medium bowl; discard solids in strainer. Whisk sour cream into milk mixtureto blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating until blended after each addition. Add flour mixture alternately with milk mixture in 3 additions each, beating just until smooth. Transfer batter to prepared pan; smooth top with rubber spatula.
• Bake bread until tester inserted near center comes out clean, about 45 minutes. Cool bread in pan on rack 10 minutes. Turn out onto rack and cool completely.
• Combine powdered sugar and remaining 1/2 teaspoon lavender blossoms in strainer set over small bowl. Press sugar mixture through strainer, discarding large bits. (Can be made 1 day ahead. Cover and store at room temperature.) Sift strained powdered sugar mixture over bread.
• *Lavender honey is available at specialty foods stores and at zingermans.com; dried lavender blossoms are available online at gourmetsleuth.com.
• Baker's wisdom:
• For a delicate texture, mix in the dry ingredients just until the tea bread batter is blended.

LAVENDER HONEY LOAF

Steps:

• Combine 1 teaspoon water and egg a small bowl, stirring with a whisk. Reserve 1 tablespoon egg mixture.
• Dissolve honey and yeast in warm water in a large bowl, let stand 5 minutes.
• Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups remaining egg mixture, lavender, butter and salt to yeast mixture, stir well. Stir in 3 cups flour to form a stiff dough.
• Turn dough out onto a lightly flour surface. Knead until smooth and elastic (about 10 minutes), add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
• Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 free from drafts, 45 minutes or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.)
• Punch dough down; cover and let rest 5 minutes.
• Divide in half. Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 12-inch rope on a floured surface. Twist ropes together, pinching ends to seal. Place the dough in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.
• WHEN READY TO BAKE:.
• Preheat oven to 375 degrees F.
• Uncover dough. Gently brush the reserved egg mixture over loaf.
• Bake loaf at 375 for 35 minutes or until browned on bottom and the loaf sounds hollow when tapped. Remove loaf from pan; cool completely on a wire rack.
• To freeze for up to 1 month:.
• Place in an airtight container, or wrap in heavy-duty plastic wrap or foil. Unwrap the loaf, and thaw at room temperature 2 hours before serving.

LAVENDER HONEY CHEESECAKE

Steps:

• In a small bowl, combine 3 tablespoons lavender and water. Cover and steep for 15 minutes. Strain water, discarding lavender. Set aside., Crush remaining lavender flowers. In a small bowl, combine the cookie crumbs, butter and crushed lavender. Press onto the bottom of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes., For filling, in a large bowl, beat cream cheese and honey until smooth. Gradually beat in lavender water. In another bowl, beat cream until stiff peaks form. Fold into filling. Spoon over crust., Refrigerate overnight. Run a knife around edge of pan to loosen; remove sides of pan. If desired, sprinkle with lavender sugar and mint leaves.

LAVENDER AND HONEY LOAF CAKE

Steps:

• Pre-heat your oven to 180 degrees (temperature and timings may need adjusting for fan ovens) while you make the cake mixture. Line a 2lb loaf tin with a liner or grease proof paper.
• Place the 2tbsp of lavender tea into a small bowl and add 2tbsp of hot water. Allow this is brew and cool whilst making the cake mixture.
• In a large bowl, mix the butter (which should be slightly soft/at room temperature) with the caster sugar until it is fully combined. It will look smooth and pale. Add in one egg at a time, beating each into the mixture.
• Sift in the flour and combine until the mixture becomes thick. Add the vanilla extract and brewed lavender. Once mixed together, empty the mixture into the loaf tin and place in the oven for 25-30 minutes (or until a skewer inserted into the middle comes out clean).
• Once baked, remove your cake from the oven and allow to cool for 15-20 minutes. Once cool, drizzle with the honey and sprinkle with the remaining lavender tea. Serve still slightly warm, with a nice cup of tea.