Now, I tend to favor savory items over sweet, but this cake is just too good not to share! I have slightly modified one of Chef Chloe Coscarellis recipes and put my own flavor spin on it, reminiscent of my favorite warm weather beverage- lavender lemonade! This cake comes together quickly and is a crowd pleaser, perfect for brunch or an afternoon tea, If you're fancy like that. Feel free to play around with flavor combinations, toppings -go ahead and get inspired!
Lavender Lemon Olive Oil Cake
What you'll need
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup olive oil
3/4 cup lavender simple syrup (recipe and ingredients below)
3/4 cup water
1/4 cup lemon juice
2 tablespoons lemon zest
1 tablespoon grand marnier or any citrus liqueur or citrus extract
1 teaspoon dried lavender
1/4-1/2 cup powdered sugar (depends on your tastes)
What you do
First, you should make your lavender simple syrup -don't worry, they don't call it simple syrup without good reason.
Lavender simple syrup
1/2 cup water
1 1/2 tablespoons dried lavender
1 cup sugar
Combine 1/2 cup of water and 1 1/2 tablespoons of dried lavender in a small sauce pan and bring to a boil. As soon as your mixture reaches boiling, add 1 cup of sugar, turn heat down and simmer for 5 minutes. Remove from heat and allow mixture to cool. Then use a strainer or cheesecloth to remove the lavender from the syrup. This should make just slightly more then 3/4 cup. You can always use any leftover syrup to make a fancy cocktail!
In a large bowl, combine the flour, baking powder, baking soda and salt. In a medium size bowl, combine the olive oil, lavender syrup, water, lemon juice, lemon zest, and grand marnier together, whisking thoroughly. Pour the wet ingredients into the dry and begin to mix together. Add in the dried lavender and stir to combine, being careful not to over mix.
Grease a cake pan with olive oil (I used a rectangular pan, but you could use a large circular one, a bundt pan, or even a loaf pan) and preheat your oven to 350 F. Pour the batter into your prepared pan and bake for 25-30 minutes. Test your cake for doneness by inserting a toothpick or skewer into the center; if it comes out clean, your cake is done.
Let the cake cool and slice into pieces. To serve, sprinkle with powdered sugar.
I brought some of the cake to my early morning yoga class today and I think it's safe to say that this cake is yogi approved :)
Remember, Lavender and Lemon are just jumping off points. This cake would be lovely topped with a simple glaze, fresh or grilled fruit or you could even use a flavored olive oil for extra punch! Let your imagination run wild, and as Marie Antoinette was rumored (falsely, apparently) to have said, "Let them eat cake!"
Bon Appétit and Namaste!