Almond Lavender Cake
Almond Lavender Cake
(by Lillian Julow in Taste of Home)
2 cup sugar, divided
½ cup slivered almonds
1 Tablespoon plus 1 tsp dried lavender flower buds, divided
1 cup butter softened
4 eggs
2 tsp vanilla
1 cup sour cream
¼ cup half & half
2 ½ all purpose flour
½ tsp baking soda
½ tsp salt4 tsp boiling water
¾ cup confectioners sugar
Grease a 10 in. bundt pan and sprinkle with sugar.
Place ½ cup sugar, the almonds and 1 Tablespoon lavender in a food processor or mortar & pestle and process till finely ground.
In a large mixing bowl, cream butter and remaining sugar until light & fluffy. Beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a small bowl, combine sour cream and half & half. Combine the flour, baking soad and salt; add to the creamed mixture alternately with sour cream mixture, beating well after each addition.
Pour into prepared pan. Bake at 350 F for 55-60 min. or until a toothpick inserted near the center comes out clean. Cool for 10 minute before removing from pan to a wire rack to cool completely.
For drizzle, in a small bowl, combine water and 1 tsp lavender. Cover and steep for 5 minutes. Strain, discarding the lavender. In another small bowl, combine confectioners sugar and enough infused water to achieve desired consistency; drizzle over cake. Garnish with additional lavender as desired.
Yield 12 servings.