Taste Spring in Every Bite: This Lavender Honey Cake is a celebration of spring with floral and sweet honey flavor. This cake offers more than just a unique flavor. Each spoonful of Manuka Doctor honey adds a nourishing touch, supporting digestion, energy, and immunity—There a dose of wellbeeing® in every bite.
Read more: Sweet Summer Salad
Ingredients:
Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon dried lavender, chopped
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 teaspoon pure vanilla extract
- ½ cup coconut oil
- ⅓ cup Manuka Doctor honey
- 2 eggs
- ¾ cup lavender syrup in the batter
- Reserve ¼ cup syrup for brushing on warm cake
Lavender Syrup:
- 2 tablespoons dried lavender
- 1 cup of sugar
- 1 cup of water
(Optional) Vanilla Cream:
- 1 cup of heavy cream
- 1 teaspoon vanilla bean paste
- 1 tablespoon of Manuka Doctor honey (80MGO)
Read more: Honey Pistachio Baklava Cheesecake
Directions:
Preheat the oven to 350°F (175°C). Butter an 8-inch round cake pan. Line the bottom with a round of parchment paper and butter the parchment. Set aside. This recipe serves 8 people and requires butter for greasing the cake pan.
Lavender Syrup:
- In a small saucepan, combine the water, sugar, and dried lavender. Bring to a simmer over medium-high heat, then reduce the heat to medium and simmer for about 4 minutes, or until slightly reduced.
Turn off the heat and let steep for 3 more minutes. Strain out the lavender and allow the syrup to cool to room temperature. Set aside ¼ cup to brush over the finished cake.
Cake Batter:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and chopped lavender.
In a separate bowl, whisk together the lemon zest, lemon juice, vanilla extract, coconut oil, honey, eggs, and ¾ cup of the cooled lavender syrup.
Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined—do not overmix.
Bake:
- Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Finish the Cake:
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully turn it out onto a wire rack. While the cake is still warm, brush the top with the reserved ¼ cup of lavender syrup to infuse flavor and moisture.
Make the Vanilla Cream (Optional):
- In a large bowl, combine the heavy cream, vanilla bean paste, and honey. Using a hand mixer, beat on high speed for about 3 minutes, or until soft peaks form.
Serve:
- Slice the cake and serve with a generous dollop of vanilla cream, if using. Enjoy!
