Lavender...not only for spring! As Fall is upon us and the Holidays are right around the corner, Samantha introduces us to something non-traditional for your Thanksgiving table. This olive oil and lavender cake will leave a lasting impression on your guests!
For the Citrus Olive Oil Cake
- Butter or nonstick cooking spray, for the pans
- 2 1/4 cups (280 g) all-purpose flour, plus more for the pans
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 3/4 cup (180 ml) Villa Gabriella Organic Extra Virgin Olive Oil
- 1 1/2 cups (300 g) granulated sugar
- 1 tablespoon finely grated lemon zest
- 3 large eggs
- 3/4 cup (180 ml) buttermilk
For the Lavender Simple Syrup
- 1/2 cup (100 g) granulated sugar
- 1 1/2 teaspoons dried culinary lavender
- 1 1/2 cups heavy cream
- 2 tablespoons sugar
- 2 tablespoons powdered sugar
Make the Citrus Olive Oil Cake
- Preheat the oven to 350 degrees F. Grease and flour two 8-inch cake pans and set aside.
- Sift together the flour, baking powder, baking soda, salt, and cardamom and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the oil, sugar, and lemon zest on medium speed until combined. Turn the mixer to medium-low and add the eggs one at a time. Stop the mixer and scrape down the bowl.
- Turn the mixer to low and add the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour mixture. Mix on medium for no more than 30 seconds after the last streaks of the dry ingredients are combined.
- Evenly divide the batter between the prepared pans. Bake for 24-26 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let them cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans.
Make the Lavender Simple Syrup
- Place 1/2 cup (120 ml) water and the sugar in a saucepan over medium-high heat and bring them to a boil. Reduce the heat to low and add the lavender. Simmer until the mixture is reduced and syrup-like, 8 to 10 minutes. Remove from the heat and let steep until cool. Strain the syrup through a fine-mesh sieve set over a bowl and discard the lavender.
Make the Whipped Cream
- Transfer the cream to the bowl of a stand mixer fitted with the whisk attachment and whisk it on medium speech until it starts to thicken. Add the sugar and whisk on high until it holds medium peaks. For best results, store the whipped cream in the refrigerator until ready to use and assemble the cake just before serving.
Assemble the Cake
- Once the cakes have completely cooled, generously brush each layer with the simple syrup. Choose which layer will be at the bottom and place it on a cake plate or serving dish. Spread on half of the lavender cream and top it with the next layer of cake. Use an offset spatula to create a rustic finish on top of the cake with the remaining lavender cream.