Gluten Free Lavender Cake. This celebratory gluten-free cake is a wonderfully fragrant addition to any special occasion.
2 1/2 cups Gluten Free Flour
2.5 tsp baking powder
1/2 tsp salt
1 1/2 cups Castor sugar
1 cups whole organic Lavender milk*
1 cups oil
1/2 tsp vanilla bean paste
Heat oven to 160 degrees celcius.
Grease and line 4 equal sized cake tins.
Sift dry ingredients into bowl (not including sugar).
Combine lavender milk and oil in seperate jug.
Combine eggs and sugar and mix on medium speed for about 3 mins until pale.
Turn mixer on low and slowly pour in milk/oil combination.
Stop mixer and fold in dry ingredients.
Pour into pans (never try to bake this cake as one cake, you must bake it in seperate pans or the GF flour won’t cook through before outside gets burnt)
Bake for approximately 35 mins, testing after 25 minutes with a skewer
*to make lavender milk, cut fresh lavender stalks off and submerge into nearly boiling milk-rest over night.
250 grams salted butter
250 grams unsalted butter
550 grams icing sugar
3 tsp lavender milk*
1/2 tsp salt
Cream butters on high for 10 minutes.
Add 150 grams of icing sugar and turn onto medium.
Repeat with remaining icing sugar.
Turn mixer on high and whip for 5 minutes.
Add milk and vanilla and mix.
Garnish cake with fresh lavender and fresh flowers from your garden.