Lavender & Vanilla Bundt Cake

January 30, 2014Sew White

Sew White Lavender and Vanilla Bundt Recipe 1

The bundt obsession continues with my favourite bundt ever. I could eat this everyday and be happy.
This is a lovely bundt cake. The lavender and vanilla are delicate but come together to produce something very tasty and morish. It would be a wonderful cake for afternoon tea with a cup of Earl Grey. My family said it tasted like spring with the floral taste of the lavender.

I love lavender and although a lot of people think baking with it is hard, it really is easy. The smell of the lavender is the most noticeable thing in the bake but there is also a lovely taste which although subtle stands out as it’s unusual.

As well as crushing up the lavender to go into the cake I used more edible lavender as decoration which I think made the cake look really cute with a little pale purple icing.

Sew White Lavender and Vanilla Bundt Recipe 5

Ingredients:

  • 220g butter
  • 450g white caster sugar
  • 4 medium eggs
  • 350g plain flour
  • 1/2 tsp bicarbonate of soda
  • tiny pinch of salt
  • 1 heaped tablespoon of edible lavender plus extra for decoration – crush in a pestle and mortar
  • 350g vanilla yoghurt
  • a few drops of vanilla extract
  • The seeds of 1 vanilla pod (not necessary but a nice addition)
  • 1 teaspoon of lavender extract (not necessary & will work without)

Method:

  1. Preheat the oven to gas 150 (fan) 160 (regular) 
  2. Grease the tin well. I use melted butter and paint it on with a pastry brush and when that has cooled a dusting of flour which helps to find any places on the tin I’ve missed to grease. (good on this tin as it is so detailed)
  3. In the mixer cream together the butter and sugar until fluffy.
  4. Add the eggs one at a time, mixing in well each time. The mixture will get lighter.
  5. In a separate bowl measure out and sieve the flour, bicarbonate of soda, salt and add the crushed lavender.
  6. Add the yoghurt and extracts into the butter/sugar/egg mixture and mix well.
  7. Mix the flour mix in slowly until all the flour has disappeared. 
  8. Put the mixture in the tin.
  9. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. When the cake pulls away from the edge of the tin the cake is ready.
  10. Allow the cake to cool in the tin before turning out.
  11. Decorate and enjoy.

Make sure you buy edible lavender and use a pestle and mortar to crush it up well. It is so pretty.

Sew White Lavender and Vanilla Bundt Recipe 2

The bundt cake before it was iced. It is a stunner!

Sew White Lavender and Vanilla Bundt Recipe 3

A close up of the lavender on top. I love it. I ate far too much of this cake by myself and I still want one more slice.

Sew White Lavender and Vanilla Bundt Recipe 4

This is my new Nordic Ware bundt tin which I ordered from America.
It’s called the stained glass bundt tin and I think the design looks like rather flowery and delicate as well as strong and geometric.

Sew White Stained Glass Nordic Ware Bundt Tin 2

I really like how the design makes the bundt easy to cut in perfect equal pieces by following the lines.
Silly but it made me happy to cut it.

6 Comments

  • Stella Branch

    January 30, 2014 at 8:10 pm

    That sounds like a fabulous flavour to try. And it is a beautiful tin.

    1. Sew White

      January 30, 2014 at 8:16 pm

      Thank you Stella. It was so tasty. I need to order some more edible lavender so I can make more! x

  • Liz

    January 30, 2014 at 8:17 pm

    It looks so pretty!

    1. Sew White

      January 30, 2014 at 8:20 pm

      Thank you so much Liz. I’m starting to be braver with trying decoration. I usually just want to do a little dust of icing at most.

  • Queen of Jet Lags

    January 31, 2014 at 2:38 am

    Babe! I adore your blog soo much!! I’m your newest follower on Bloglovin’ :-).. Hope you can follow back!

    Love,

    Noor
    http://queenofjetlags.com

    1. Sew White

      January 31, 2014 at 12:46 pm

      Hi Noor,
      Thank you so much!
      I’ve followed you back on bloglovin’ 🙂

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