Black Lavender Bundt Cakes
Mar. 18th, 2024 05:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
breakinglight11This past weekend I tried my hand at a dessert recipe put out by a tea company as an ad for their goods, after seeing the video short below for Black Lavender Mini-Bundt Cakes:
Clearly it really worked on me, as I found the process so pretty I immediately bought the tea, Black Lavender, to make it myself. I’m a much better cook than I am a baker, so I knew neither my results nor process would come out so beautiful, and I didn’t know if I’d like eating the result. I often find things flavored with lavender to be too perfume-y or resinous. But I thought it would be fun to give it a try.
The recipe made enough only four cakes, at least in the little four-inch mini pie tins I used as pans. I was expecting six, as that’s what appears to be shown in the recipe image, but it actually doesn’t specify the count. Maybe my tins were bigger than their mini Bundts. Still, it was fun to put them together. It actually made a use for the spice grinder Bernie’s parents gave him that mostly just sits on the utility shelf collecting dust. And I enjoyed using precisely seven drops of purple food coloring to make the icing just the right color.
They were not pretty, unfortunately, and not just because I didn’t have the mini Bundt pans. They got a little dark at the edges before the centers were set in the oven. And as pretty as its color was, I made no art of the application of the frosting. But they tasted absolutely delicious, not heavy or resinous at all. They were very sweet, but I like that, with the lavender at just the right level, and a pleasant light crumb to the cake. It’s the best and most interesting dessert recipe I’ve tried in a long time.
I will definitely be making these again. I still have lots of the tea left over, and I actually like that it makes a fairly small batch. It means I can make them when it’s just for me and Bernie without having tons of cake to eat for days. I’ve pasted the recipe here below, and I highly recommend them if you like a light, sweet, floral dessert that’s not too difficult to make.
Black Lavender Mini Bundt Cakes Recipe
INGREDIENTS
Cakes:
- 2 tablespoons Black Lavender
- 1/2 cup butter, softened
- 3/4 cup sugar, divided
- 1/4 tsp salt
- 1 egg plus 1 egg yolk, room temperature
- 3/4 cup flour
- 3 tablespoons cream
Frosting:
- 1 ¼ cups powdered sugar
- 2 Tbsp melted butter
- 1/8 cup cream
- 1 teaspoon vanilla
- Lavender food coloring
- Dried lavender for topping
Makes 4 cakes
DIRECTIONS
1. Preheat the oven to 350 degrees.
2. To a mortar and pestle, add the black lavender and 1 tablespoon of the sugar.
Grind into a powder.
3. In a medium bowl, add the butter, the rest of the sugar, salt and the ground tea. Beat with a hand mixer for about 2 minutes until fluffy. Add in the egg and egg yolk and beat just until combined.
4. Add the flour and mix until you no longer see flour. Add in the cream and mix until
combined, about 30 seconds.
5. Place the batter into a piping bag and cut a large hole off the tip. Grease mini bundt cakes with cooking spray. Fill each bundt cake halfway with the batter.
6. Bake in the preheated oven for 18-20 minutes, do not over bake. Let cool for about 15 minutes before turning out onto a clean work surface.
7. For the frosting, add all the ingredients into a medium bowl. Place in the microwave for 20 second increments, whisking each time until a drizzle consistency appears.
8. Dip each cake into the frosting and finish with a lavender sprig. Mix the frosting between each dip. The frosting is designed to harden as it cools so it may need to be reheated.
Enjoy!
Clearly it really worked on me, as I found the process so pretty I immediately bought the tea, Black Lavender, to make it myself. I’m a much better cook than I am a baker, so I knew neither my results nor process would come out so beautiful, and I didn’t know if I’d like eating the result. I often find things flavored with lavender to be too perfume-y or resinous. But I thought it would be fun to give it a try.
The recipe made enough only four cakes, at least in the little four-inch mini pie tins I used as pans. I was expecting six, as that’s what appears to be shown in the recipe image, but it actually doesn’t specify the count. Maybe my tins were bigger than their mini Bundts. Still, it was fun to put them together. It actually made a use for the spice grinder Bernie’s parents gave him that mostly just sits on the utility shelf collecting dust. And I enjoyed using precisely seven drops of purple food coloring to make the icing just the right color.
They were not pretty, unfortunately, and not just because I didn’t have the mini Bundt pans. They got a little dark at the edges before the centers were set in the oven. And as pretty as its color was, I made no art of the application of the frosting. But they tasted absolutely delicious, not heavy or resinous at all. They were very sweet, but I like that, with the lavender at just the right level, and a pleasant light crumb to the cake. It’s the best and most interesting dessert recipe I’ve tried in a long time.
I will definitely be making these again. I still have lots of the tea left over, and I actually like that it makes a fairly small batch. It means I can make them when it’s just for me and Bernie without having tons of cake to eat for days. I’ve pasted the recipe here below, and I highly recommend them if you like a light, sweet, floral dessert that’s not too difficult to make.
Black Lavender Mini Bundt Cakes Recipe
INGREDIENTS
Cakes:
- 2 tablespoons Black Lavender
- 1/2 cup butter, softened
- 3/4 cup sugar, divided
- 1/4 tsp salt
- 1 egg plus 1 egg yolk, room temperature
- 3/4 cup flour
- 3 tablespoons cream
Frosting:
- 1 ¼ cups powdered sugar
- 2 Tbsp melted butter
- 1/8 cup cream
- 1 teaspoon vanilla
- Lavender food coloring
- Dried lavender for topping
Makes 4 cakes
DIRECTIONS
1. Preheat the oven to 350 degrees.
2. To a mortar and pestle, add the black lavender and 1 tablespoon of the sugar.
Grind into a powder.
3. In a medium bowl, add the butter, the rest of the sugar, salt and the ground tea. Beat with a hand mixer for about 2 minutes until fluffy. Add in the egg and egg yolk and beat just until combined.
4. Add the flour and mix until you no longer see flour. Add in the cream and mix until
combined, about 30 seconds.
5. Place the batter into a piping bag and cut a large hole off the tip. Grease mini bundt cakes with cooking spray. Fill each bundt cake halfway with the batter.
6. Bake in the preheated oven for 18-20 minutes, do not over bake. Let cool for about 15 minutes before turning out onto a clean work surface.
7. For the frosting, add all the ingredients into a medium bowl. Place in the microwave for 20 second increments, whisking each time until a drizzle consistency appears.
8. Dip each cake into the frosting and finish with a lavender sprig. Mix the frosting between each dip. The frosting is designed to harden as it cools so it may need to be reheated.
Enjoy!
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