LAVENDER CAKE
 
 
Ingredients
  • 2+ ¼ cup milk, warm
  • 1 tbsp vinegar
  • 1 + ½ tbsp lavender
  • 2+ ¼ cup caster sugar
  • 1 cup oil
  • 3 cups all purpose flour
  • 3 tsp baking soda
  • 3 tsp baking powder
  • For the buttercream frosting
  • 1 + ½ cup butter
  • 4 cups icing sugar
  • 1 tsp vanilla extract
  • For the garnish
  • 15-16 Lady finger biscuits
  • 1 cup white chocolate, melted
  • 2 drops purple food colour
  • ½ cup whipped cream
  • Fresh blueberries
  • Lavender
Instructions
  1. Preheat the oven at 180 degrees Celsius and line three 6 -inch cake tins with parchment paper.
  2. Add vinegar and lavender to warm milk and let it infuse for 5-10 mins.
  3. Strain the lavender milk and add oil and sugar to it. Whisk well to form a uniform mixture.
  4. Sift flour, baking powder and baking soda to the mixture and whisk to form a smooth lump-free batter.
  5. Pour the batter equally into the lined tins and bake for 20-25 mins or until a skewer inserted in the centre comes out clean.
  6. For the buttercream, beat the butter on high speed for 3–4 minutes until pale and fluffy.
  7. Gradually add icing sugar and vanilla, 1 cup at a time, beating on low to combine, then on high for 30 seconds each time until you get a smooth, spreadable frosting.
  8. For the assembly, lay the first layer on a turn table and soak it with some milk.
  9. Pipe the buttercream frosting over it and put another layer on top.
  10. Repeat the process one more time and also coat the edges of the cake with buttercream frosting.
  11. Add purple food colour to the melted white chocolate and dip lady fingers halfway into it. Let the chocolate set.
  12. Place the lady fingers around the cake and Refrigerate it for 30 mins.
  13. ⁠Before serving, add dollops of whipped cream on top and a layer of fresh blueberries. Sprinkle lavender on top as well.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/lavender-cake/