Ingredients
Scale
- Lavender Syrup
- ⅔ cup water
- 2 tablespoons dried lavender
- ⅓ cup sugar
- Cake
- 1 cup flour
- ¾ cup semolina
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 teaspoon dried lavender, chopped
- 1 tablespoon lemon zest (from 2 lemons)
- 1 teaspoon vanilla extract
- ½ cup coconut oil
- ½ cup orange blossom honey
- 2 eggs, at room temperature
- 1 tablespoon lemon juice (from ½ lemon)
- ⅓ cup lavender syrup
- Vanilla Cream
- 1 cup heavy cream
- 1 vanilla pod, seeds scraped out and pod reserved for another use
- 1 tablespoon orange blossom honey
Instructions
- Preheat the oven to 350°F. Butter an 8-inch-round baking pan. Cut a circle of parchment to line the bottom of the pan and butter the parchment. Set aside.
- For the syrup, add the water, lavender, and sugar to a small saucepan. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer for about 4 minutes or until reduced by half. Turn off the heat and steep for 3 minutes. Strain and allow to cool to room temperature.
- For the cake, in a large bowl, whisk together the flour, semolina, baking powder, baking soda, salt, and lavender. In a separate medium bowl, whisk together the lemon zest, vanilla, coconut oil, honey, eggs, lemon juice, and cooled lavender syrup.
- Add the wet ingredients to the dry and mix together using a rubber spatula until just combined. Pour into the prepared pan and bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean.
- For the vanilla cream, place the heavy cream, vanilla seeds, and honey in a large bowl. Using a handheld mixer, beat on high for about 3 minutes, or until soft peaks form. Serve each slice of cake with a dollop of the vanilla cream.
- Prep Time: 20
- Cook Time: 45
Nutrition
- Serving Size: 8