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Sunday, June 25, 2017

Honey + Lavender + Yogurt Cake

I should call this "I have the best friends cake". That's a bit obnoxious, but it's true. 

 

The honey I used for this cake is from some of the best friends/neighbor's you could ever want. They keep bees and they shared some of their honey with me! I get seriously excited about things like this. My mind has been completely taken over by honey inspired bakes ever since I received this special gift. 

 

The lavender comes from Antoinette who was a contestant with me on The Great American Baking Show. She came to visit me recently, and she gave me some of her spare lavender. That may sound strange, "spare lavender", but bakers are peculiarly wonderful people with spare lavender and other similar things. 

Finally, the idea for using lavender came from my bff Aileen. I know I've mentioned her before and told you guys about her greatness, but she really is a special friend. She's very patient with me and my baking blabber. She loves my crazy kids. And she told me to make something with lavender...so I did. I used a recipe for a honey cake by The Kitchn as my jumping off point, and modified from there. 

 

This cake is super rich. The honey and olive oil keep the cake very moist, and the yogurt and lemon give it a little lift. The lavender comes in and says, "Hi, I'm lovely!" And that's that. 

Side note, I found out my 4 year old daughter loves lavender. She was actually munching on it like it was granola! I guess that's what happens when you are the child of a baking obsessed mother. Hehe! 

HONEY LAVENDER YOGURT CAKE

Ingredients 
220g all purpose flour
1/2tsp baking powder
1/2tsp baking soda
1/2tsp salt
227g full-fat Greek yogurt, chilled
141g olive oil
239g honey
1tbsp lavender 
zest from 1/2 medium lemon
3 eggs, large, room temperature 

Directions
Prepare a 8" round baking pan with butter and flour or baking spray. Preheat the oven to 325•F. 

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. 

In the bowl of a stand mixer fitted with a paddle attachment, combine the yogurt, oil, honey, lavender, and zest. Mix on medium-low until combine. 

Mixing on medium-low, add in the eggs one at a time, waiting to add the next until the previous is fully mixed in. Turn off the mixer. Scrap down the bowl. 

Add in the dry ingredients. Turn the mixer to low, and mix until it's almost smooth. A few remaining lumps (like properly mixed pancake batter) are okay. Take the bowl off the mixer, and give a few final stirs with a spatula, scraping down the sides and bottom. It will still be a tad lumpy. 

Pour the mixture in to your prepared pan. Bake in the preheated oven until golden brown and a tester comes out with only a few crumbs, about 50 minutes. 

Let the cake cool in the pan on a wire rack for 10 minutes before turning out. Ideally, let it cool completely until serving. (I couldn't wait.)

Serving Sugestions: Dollop each slice with some Greek yogurt. Drizzle with honey, and top with sliced strawberries. For the lavender lover (or pictures), sprinkle a few more dried buds. 



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