This is a very special Cake. Made in honour of my wonderful mum. As a child, I had a penchant for scented candles. Not to burn, but to keep as little trinkets, like a treasure box, when opened releases a plethora of wonders. The one I will always remember was Lavender & Lime, the scent encapsulated my soul, floral, fresh and zingy. Just like this divine cake. Mum, this one is for you x
Ingredients:
120g Rapeseed Oil
110g Unsalted Butter, softened
3 Limes, zested
300g Caster Sugar
4 Large Eggs
215g Buttermilk
85g Greek Yogurt
2 tsp Vanilla Extract
360g Plain Flour
2 ½ tsp Baking powder
½ tsp Salt
Lavender Buttercream
60g Whole Milk
1 tbsp Culinary Lavender
7 Egg Whites
400g Caster Sugar
450g Unsalted Butter, softened
½ tsp Salt
2 tsp Vanilla Extract
2 tbsp Honey
Food Colouring, optional
Method:
1. Preheat oven 160C. Grease and line 3 x 6” deep cake tins then grease again and sprinkle with flour. Set aside in the fridge.
2. Mix the sugar with the lime zest until combined.
3. Meanwhile in the bowl of a stand mixer, beat the butter and oil for 3-4 minutes until homogenous. Slowly add in the lime infused sugar, 1 tbsp at a time. One added, beat on high for 5 minutes or until paler and fluffy.
4. Add the eggs, one at a time, beating well between each addition and scraping down the bowl each time. Beat on high for 3 minutes to lighten the mixture.
5. Mix the buttermilk, Greek yogurt and vanilla in a small bowl. In a separate bowl, mix the flour, baking powder and salt.
6. Alternate adding the buttermilk mixture and the flour mixture in 4 additions, taking care not to overmix.
7. Divide the mixture equally between each tin and bake for 25-35 minutes on the centre rack of the oven until a skewer comes out clean. Stand for 10 minutes in the tin before turning onto a wire rack to cool completely.
8. Warm the milk for the buttercream and add the lavender. Allow to cool completely and infuse before straining. Discard the lavender buds and keep the milk.
9. Meanwhile for the buttercream, add the egg whites, sugar and salt to the base of a stand mixer. Set this over a pan of simmering water and beat with a whisk until warm and all the sugar is dissolved, this will take about 10 minutes.
10. Transfer to the mixer and beat on medium high for 10 minutes or until you achieve a stiff, glossy meringue.
11. Add the softened butter, a little at a time, beating well between each addition. The mixture will look split but don’t worry, it will come back. Once all the butter has been added, whip until smooth before adding the lavender milk, vanilla, honey and food colouring if using.
12. Whip 1 minute more before dividing 1/3 between the layers of your cake.
13. Use the remaining 2/3 buttercream to cover the top and sides of the cake. Allow to set before serving in large slices with a of cup tea to reward your efforts.
