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Vickys Lavender & Lemon Cake With Raspberry Sauce Recipe

Vickys Lavender & Lemon Cake with Raspberry Sauce Recipe
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Cooking Time : 35 minutes
Serving : 12
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Prepare the ingredients before making Vickys Lavender & Lemon Cake with Raspberry Sauce in your home. Then, follow these steps below to serve Vickys Lavender & Lemon Cake with Raspberry Sauce for your family or friends.

Ingredients: Vickys Lavender & Lemon Cake with Raspberry Sauce

  • Cake
  • 480 ml light coconut milk or milk of choice
  • 2 tsp apple cider vinegar
  • 2 tbsp dried lavender flowers
  • 300 grams granulated sugar
  • 160 ml olive oil
  • 4 tsp vanilla extract
  • 240 grams cornstarch
  • 140 grams white sorghum flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda / bicarb
  • 1 tsp salt
  • 1/2 tsp xanthan gum
  • Lavender Syrup
  • 300 grams sugar
  • 600 ml water
  • 10 grams dried lavender flowers (1/3 cup)
  • Raspberry Sauce
  • 280 grams frozen raspberries
  • 3 tbsp sugar
  • 60 ml water
  • 1 tsp cornstarch dissolved in 1tbsp water
  • Lemon Buttercream
  • 450 grams icing sugar / powdered sugar
  • 340 grams dairy & soy-free spread / butter such as gold foil Stork
  • 1 zest of 1 whole lemon
  • 1/2 tsp vanilla extract
  • 2 tbsp lemon juice
  • light coconut milk

How to Make Vickys Lavender & Lemon Cake with Raspberry Sauce

If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make Vickys Lavender & Lemon Cake with Raspberry Sauce in your home by yourself.

    Step 1
  • Preheat the oven to gas 4 / 180C / 350°F and grease & line 2 x 8" round cake tins
  • Step 2
  • Mix half of the milk with the vinegar and set aside
  • Step 3
  • Put the rest of the milk in a saucepan with the lavender. Boil it then take it off the heat and let it stand for 5 minutes to infuse the flavour before straining
  • Step 4
  • Put the sugar, oil, vanilla, vinegar milk and the lavender milk into a bowl and mix together
  • Step 5
  • In another bowl mix together the flour, starch, baking powder, bicarb and salt
  • Step 6
  • Stir the wet ingredients into the dry until just combined then split between the 2 tins and put straight into the oven
  • Step 7
  • Bake for 30 minutes or until a toothpick tests done
  • Step 8
  • Turn out onto a wire rack to cool
  • Step 9
  • Meanwhile make the lavender syrup by bringing all the syrup ingredients to the boil in a saucepan. Let simmer, stirring occasionally until thickened. Take off the heat, strain and let cool
  • Step 10
  • To make the raspberry sauce, boil the berries, sugar and water until the berries are soft and falling apart
  • Step 11
  • Stir in the cornstarch mixture, boil to thicken then strain and let cool
  • Step 12
  • For the buttercream, mix the butter & icing sugar together until light and fluffy. Add the vanilla, zest and lemon juice, adding more juice or some rice milk to achieve a good spreading consistency
  • Step 13
  • When everything has cooled, set one of the cake layers onto a plate or cake board
  • Step 14
  • Brush the whole of the top surface with half of the lavender syrup then add a layer of lemon buttercream
  • Step 15
  • Put the 2nd cake layer on top, again brush a coating of lavender syrup on top then spread the rest of the buttercream over the top and sides of the assembled cake
  • Step 16
  • To serve, pour some of the raspberry sauce on a plate and sit a slice of cake on top
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