Lavender Honey Cake

• servings: 8 servings
• active time: 20 minutes
• total time: 1 hour 5 minutes

Ingredients

⅔ cup water

5 dried lavender sprigs

⅓ cup sugar

1 cup flour

¾ cup semolina

1½ teaspoons baking powder

1 teaspoon baking soda

¼ teaspoon kosher salt

1 teaspoon dried lavender (chopped)

1 tablespoon lemon zest (from 2 lemons)

1 teaspoon vanilla extract

½ cup olive oil

½ cup orange or citrus honey

2 eggs (at room temperature)

1 tablespoon lemon juice (from ½ lemon)

⅓ cup lavender syrup

1 cup heavy cream

½ teaspoon vanilla

1 tablespoon orange blossom honey

Directions

Preheat the oven to 350 degrees F. Butter an 8-inch-round baking pan. Cut a circle of parchment to line the bottom of the pan and butter the parchment. Set aside.

Add the water, lavender, and sugar to a small saucepan. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer for about 4 minutes or until reduced by half. Turn off the heat and steep for 3 minutes. Strain and allow to cool to room temperature.

In a large bowl, whisk together the flour, semolina, baking powder, baking soda, salt, and lavender. In a separate medium bowl, whisk together the lemon zest, vanilla, olive oil, honey, eggs, lemon juice, and cooled lavender syrup.

Add the wet ingredients to the dry and mix together using a rubber spatula until just combined. Pour into the prepared pan and bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean.

Place the heavy cream, vanilla, and honey in a large bowl. Using a handheld mixer, beat on high for about 3 minutes, or until soft peaks form. Serve each slice of cake with a dollop of the vanilla cream.

Nutrition

• Serving Size: 8
• Calories: 496