while i would never go as far as to say that i was gifted as an artist, i have always thought of myself as a creative person. despite my business management major and athletic background, my spare time has always been spent dabbling in the arts. i've taken art classes, tried my hand at dance, spent years on and off working with beaded, wire wrapped and metal casting jewelry. i even went WAY out of my comfort zone once and sang with a friend at an open mike night.
clearly i was searching for my medium. nothing really stuck or felt right. until food.
creating flavors and visually appealing food has consumed me since i started cooking in 2010, but it wasn't until i actually left my very business minded, creativity stifling job that the real creativity started to flow. with out all the stress and madness clouding my mind, i seem to have been able to tap into the artistry i always felt was inside.
and you know what they say. find a job you love and you will never work a day in your life?
with my little cake business picking up a bit, i finally understand what they are talking about. every commissioned cake is just another opportunity to create something beautiful and tasty for someone special. even the test kitchen cakes end up having personalities of their own.
this cake may look sweet, but it packs a delicious lemon punch and the lavender adds something beautiful and luxurious.
the recipe i used as a base initially made me nervous as it used techniques i was not familiar with. but don't let that deter you. this cake is moist, light and down right delicious.
lemon & lavender cake
serves: 10-12
prep time: 20 minutes
bake time: 1 hour 10 minutes
total time: 1 hour 30 minutes
ingredients: 2 tbs lavender blossoms, chopped. 1.25 c sugar. 1 c butter (2 sticks) at room temp. 1 tbs lemon zest. .25 tsp salt. 4 eggs. .5 c sifted all-purpose flour. 1.5 c almond flour or finely ground blanched almonds. 2 tbs lemon juice.
start by preheating your oven to 350 degrees f. generously butter two 6 inch baking rounds.
in a food processor, combine the sugar, butter, lemon zest and salt. process until the mixture is pale and fluffy. about 3 minutes. transfer the mixture to a large bowl.
alternate stirring in 1 egg and 1/4 of the flour at a time until all the flour and eggs are mixed in.
stir in the almonds and lemon juice.
pour the batter into baking sheets and bake for 10 minutes.
allow the cakes to cool in the pans for 5 to 10 minutes and then turn them out onto a cooling rack. allow to cool completely before frosting or icing. i lightly frosted my cakes with cream cheese frosting and drizzled with a blueberry icing, but any of your favorite frosting/icing combos would be just lovely.
xoxo
a
lemon & lavender cake
serves: 10-12
prep time: 20 minutes
bake time: 1 hour 10 minutes
total time: 1 hour 30 minutes
ingredients: 2 tbs lavender blossoms, chopped. 1.25 c sugar. 1 c butter (2 sticks) at room temp. 1 tbs lemon zest. .25 tsp salt. 4 eggs. .5 c sifted all-purpose flour. 1.5 c almond flour or finely ground blanched almonds. 2 tbs lemon juice.
start by preheating your oven to 350 degrees f. generously butter two 6 inch baking rounds.
in a food processor, combine the sugar, butter, lemon zest and salt. process until the mixture is pale and fluffy. about 3 minutes. transfer the mixture to a large bowl.
alternate stirring in 1 egg and 1/4 of the flour at a time until all the flour and eggs are mixed in.
stir in the almonds and lemon juice.
pour the batter into baking sheets and bake for 10 minutes.
reduce the temperature to 325 degrees f. continue to bake until a toothpick come out of the cake clean. about 50 to 55 minutes.
allow the cakes to cool in the pans for 5 to 10 minutes and then turn them out onto a cooling rack. allow to cool completely before frosting or icing. i lightly frosted my cakes with cream cheese frosting and drizzled with a blueberry icing, but any of your favorite frosting/icing combos would be just lovely.
