Hey everyone, it is John, welcome to our recipe site. 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. This time, I’m gonna make it a bit unique. This will be really delicious.
Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to 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 that.
The ingredients needed to make Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF:
- Take Cake
- Get 480 ml light coconut milk or milk of choice
- Get 2 tsp apple cider vinegar
- Make ready 2 tbsp dried lavender flowers
- Take 300 grams granulated sugar
- Prepare 160 ml olive oil
- Make ready 4 tsp vanilla extract
- Get 240 grams cornstarch
- Get 140 grams white sorghum flour
- Prepare 1 1/2 tsp baking powder
- Take 1 tsp baking soda / bicarb
- Make ready 1 tsp salt
- Prepare 1/2 tsp xanthan gum
- Take Lavender Syrup
- Get 300 grams sugar
- Take 600 ml water
- Get 10 grams dried lavender flowers (1/3 cup)
- Prepare Raspberry Sauce
- Make ready 280 grams frozen raspberries
- Make ready 3 tbsp sugar
- Make ready 60 ml water
- Get 1 tsp cornstarch dissolved in 1tbsp water
- Prepare Lemon Buttercream
- Make ready 450 grams icing sugar / powdered sugar
- Get 340 grams dairy & soy-free spread / butter such as gold foil Stork
- Take 1 zest of 1 whole lemon
- Prepare 1/2 tsp vanilla extract
- Get 2 tbsp lemon juice
- Make ready 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’s going to wrap this up with this special food vickys lavender cake with lemon buttercream, gf df ef sf nf recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
