Possets Lavender Cake Recipe

Just the thing for the holiday season. Unusual and very very good. It’s a refined and delicious treat using a surprising main ingredient–lavender!

For The Cake:
3/4 cup sugar
1 1/2 cups of flour (cake flour is best)
1 1/2 teaspoons of baking powder
1 tablespoon of lavender flowers
3/4 cup of softened butter (I melt it and then use it as liquid)
3 eggs lightly beaten
1/2 teaspoon of vanilla extract (this is the time to use your best)
2 tablespoons of milk

Preheat the oven to 350F. Grease and flour an 8 inch round cake pan (I am sure that any shape would do though just be sure it’s not too big or your cake will be too short). Line the bottom with parchment paper (or wax paper) to be sure that the cake will emerge cleanly. Mix and sift flour and baking powder. In a separate bowl cream the sugar and butter , add the eggs slowly and make sure they are uniformly incorporated. Add the flour, lavender flowers, vanilla and milk. Put into cake pan and bake for 1 hour until a toothpick comes out cleanly when inserted. Let sit for 5 minutes and turn out on a wire rack to cool thoroughly before icing.

For the Icing:
1 cup butter
3 1/2 cups confectioners’ sugar
1/4 cup of milk
2 teaspoons of lavender flowers

Put the milk in a saucepan and heat it with the lavender on the stove top on low heat until it comes to a low boil. Let it all boil together for 30 seconds stirring constantly. Take it off the heat, stir and let cool. Strain through a fine sieve and discard the lavender blossoms.

Cream butter and gradually add sugar (I melt the butter in the microwave and let it cool a bit or at least get it softened up well that way). Gradually add sugar and beat well with mixer on medium speed. It will be dry and now add the milk. You are wanting a light and fluffy mix. Use it immediately to ice the cake.

I like to decorate this sort of cake with little silver pastilles or gold ones. The gentlemen are usually quite surprised at how well they like this. Be sure to use fresh and top quality lavender blossoms for it!


(The original recipe was gotten from The Gypsy Chef and put up last year by seika. It is one of those internet gems and I am passing it on to you and hope that you get great pleasure out of it).

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