Saturday, April 23, 2011
Lavender Citrus Brunch Cake
Let us eat cake! This one caught my eye a while back. It's perfect for that Springtime, Easter or Mother's Day celebration. I can't say who inspired me to make this. It's more like where I received my inspiration and this time the idea came from my travels. The ingredients are Mediterranean thru and thru. Not only does it have lemon and tangerine zest, lavender and Greek yogurt but it has olive oil! Can't get much better than that!
One of my dreams is to travel to Italy or the South of France during Spring or Summer when I can be surrounded by fields of lavender, bright red poppies and Monet-like sunflowers. That probably won't be anytime soon so I'm content (not really) to bake this Mediterranean dream cake instead!
I will warn you that after my hummingbird cake fiasco, I have made the proper altitude (and attitude) adjustments for this cake. I live above 5500 feet so if you are at sea level or close, follow along. My adjustments for high altitude are in parenthesis.
1 1/2 cups flour, all purpose is okay
1 cup sugar (reduce by 2 Tbsp)
1 tsp baking soda
1/2 tsp baking powder ( reduce by 1/4)
1/4 tsp salt
6 oz. Greek honey flavored yogurt
3/4 cup extra virgin olive oil
1 Tbsp culinary lavender
zest of small tangerine and 1 lemon
(add 1 Tbsp water)
Preheat oven to 350 High altitude should be around 365-370.
Mix all the dry ingredients together in a large bowl. Mix the remaining ingredients in another bowl. Then add to the dry ingredients but do not overmix. Butter and flour a 9 inch pan. Pour the batter into it and bake for 25 mins (30 minutes) until knife inserted comes out clean. The outside will be a golden crust while the inside will look dense and speckled with zest and lavender. You can frost it but I found the flavors are simple and wonderful without!
The next time I try this I may add some Limoncello...yum!