Lavender Almond Bundt Cake

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For the first bake in 2015(Bake Along #57), Subhashini chose that we start this year with a unique and distinct flavor, and  that was Lavender. Subhashini was so sweet and generous that she even spread lavender love to all the bakers by sending us lavender seeds who promised to bake this cake the same week. Unfortunately my seeds reached me after the week ended(DAMN these courier guys), so I am like a week later on this challenge to bake almond lavender cake. The sweet fragrance of lavender seeds in the cake that filled the house was magical. Well if baking is therapeutic , then baking almond lavender cake is sure double therapeutic :D

DSC_0958_267 DSC_0943_263 DSC_0944_264 DSC_0947_265 cucu Here’s lavender almond cake recipe


Unsalted butter – 115 gms
Granulated white sugar – 1 cup, divided
Eggs – 2
Almond meal/Slivered almonds – 1/4 cup
Dry lavender seeds – 1 teaspoon
Dairy fresh cream – 1/2 cup plus 2 tablespoons
Vinegar – 2 tablespoons
Pure vanilla extract – 1 teaspoon
All-purpose flour – 1 1/4 cup
Baking powder – 1 teaspoon
Salt – 1/2 teaspoon


Dry lavender seeds – a pinch
Icing sugar – 1/2 cup
water – 1 teaspoon

Method of preparation:-
1. Butter and sprinkle sugar on a bundt/ring pan(I used mini and small bundt pan). You can use a regular round or a square cake tin as well. Pre-heat oven to 170 degree C.


2. Add 1/2 cup sugar, almond meal and lavender seeds into your food processor. Process on medium for few seconds until all 3 have powdered well. Do not process for long.


DSC_0874 DSC_0875 3. Sift together flour, baking powder and salt. Keep aside.

DSC_0877 4. Add vinegar to fresh cream in a bowl and keep aside.

DSC_0876 5. Add butter into the bowl of your electric beater. Beat on medium speed for 2 minutes until butter becomes soft and fluffy.

DSC_0878 DSC_0879 6. Add remaining 1/2 cup sugar to the butter. Beat on high speed for 5 to 7 minutes until the mixture has become creamy, pale and fluffy.

DSC_0880 DSC_0881 7. Add the almond lavender mixture and beat just until combined on medium speed for about a minute.

DSC_0882 8. Add the eggs one at a time beating for about a minute after the addition of each egg.

DSC_0883 DSC_0884 9. Add vanilla extract and beat for a minute until everything is combined together.

10. Add half of the flour mixture and beat on low speed just until it is combined. Do not over beat.

DSC_0885 11. Add the cream mixture and again beat on low speed just until the cream has combined. Do not over beat.

DSC_0886 12. Add the remaining portion of flour and beat just until combined. Do not over beat. Scrape down the sides of the bowl.

DSC_0887 DSC_0888 13. Pour batter into the prepared pan and tap to release any air bubbles.

14. Bake in pre-heated oven at 170 degree C for 40 to 50 minutes, until the top is risen, soft to the touch and a tooth pick inserted into the center comes out clean. Cool on wire rack.

DSC_0939 For the glaze:

Mix icing sugar and water. Pour glaze over the cake and sprinkle lavender seeds let it set for half an hour.

This is rich, flavorful and wonderful cake…a winner for sure!




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