Mini Lavender Honey Bundt Cakes with Lemon Icing
I know I know, there's Lavender in the title. It'll either taste like soap, or, it'll taste like soap. I know you're all thinking it (well, hopefully not all...). I'll be honest with you, I was 100% as skeptical as you. Until I tried these...
I have been tasked with preparing a few bit sized eats for an upcoming wedding. One very close to my heart, and I am honoured to be able to contribute in this way. Wanting of course, to please the bride-to-be, when the bride requests Lavender, the bride gets Lavender. Thank heavens for Design Sponge, because if it was not for them, I'd still be a huge skeptic and have probably landed my self an unhappy bride.
I've tested it a few times now, each, with perfect results. Lavender, you have flawed me. Other than morphing the cake into mini bundt cakes (because everything tastes better when it's mini, obviously), made a few adjustments here and there...but needless to say Design Sponge did their homework. I imagine you could probably replace the Lavender with Thyme, or even Rosemary...wouldn't that be fun? Little Chocolate Ganache icing to go with? Ok I just decided that was happening. But you'll have to wait until after the wedding for that one... In any case, this recipe's one for the books. And yes, I am a Lavender convert.
Mini Lavender Honey Bundts Cakes with Lemon Icing
Mini Lavender Honey Bundt Cakes
adapted from Design Sponge. Makes 12-15
Ingredients:
for the cake
87g Unsalted Butter (softened at room temp.)
1/4 cup Plain Yoghurt
1/8 cup (2tbsp) Natural Yoghurt
1/4 cup (runny) Honey
1 tbsp dried/fresh Lavender buds
1 Egg
1/8 cup (2tbsp) Sugar
3/4 + 2tbsp Plain Flour
1 tsp Baking Powder
Pinch of Salt
for the icing
1/4 cup Icing Sugar
2-4 tsp Lemon Juice (depending on the consistency you like your icing)
Method:
Preheat the oven to 160*C fan/180*C regular/350F, and if you are not using a silicon/nonstick mold, grease and flour your tins.
Into a bowl, place the softened butter, lavender buds, honey, yoghurt and cream. Either by hand or with a hand mixer, combine all the ingredients until it starts to come together, but expect that the batter will still appear grainy in texture.
To the mixture, add the egg and sugar, and beat until incorporated. After which, slowly beat in the flour, baking soda and salt. By this stage, the batter should have come together and appear much smoother in texture.
Divide batter amidst tins/fill about 1/2-3/4 way, and bake for 18-22 minutes (mine baked for 20), rotating at 10 mins/half way through. They are ready when a toothpick/knife comes out clean.
Remove from the oven and allow to cool 10-15 on a wire rack. Once cooled, remove from the moulds and allow to cool completely.
In the meantime, combine the Icing Sugar and Lemon Juice (adding as much lemon juice until your desired consistency is reached - I prefer mine a touch on the thick side, so that it ever so gently falls over the sides). Drizzle over the cooled mini bundts, nudging the icing over the surface, and serve.
Consume:
With tea/coffee in a garden with good company, possibly after a morning yoga class (which might have happened this morning...).
Perfect for a garden party, or, coincidentally, pre-wedding party.
