French Lavender Almond Cake
User Reviews
5
French Lavender Almond Cake
Description
This cake blends almond flour with cake flour, eggs separated and beaten for volume, and flavorings like vanilla, almond extract, and lemon zest. The egg whites are whipped with cream of tartar to stiff peaks and gently folded into the batter to preserve airiness. The batter is baked at 350°F in a square pan, resulting in a cake that is moist yet light, with a fine crumb structure. The use of almond flour adds a subtle nuttiness while the lavender provides a floral aroma without overpowering the cake. Once cooled and inverted, the cake is topped with a lavender-infused lemon glaze made from powdered sugar, lemon juice, and dried lavender that enhances its delicate flavors.
This cake is suitable for afternoon tea or light dessert occasions where a subtle and understated sweetness is preferred. It pairs well with herbal teas or a mild coffee to complement the almond and lavender notes.
Ingredients
- ½ cup butter at room temperature, unsalted
- 1/2 to 3/4 cup granulated sugar depending on desired sweetness, white
- ¾ cup almond flour
- 3 egg yolk
- 3 egg white
- ½ teaspoon cream of tartar
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 2 teaspoons lemon zest
- ½ cup cake flour , sifted
- 1 teaspoon baking powder
- For the Lavender Lemon Glaze:
- 2 1/2 tablespoons lemon juice freshly squeezed
- 2 teaspoons lavender dried flowers
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Grease a 8×8 inch square pan.
- Combine the cake flour and baking powder in a small bowl. Set aside.In a larger bowl, cream the butter and ½ cup of sugar until light and fluffy, about 4-5 minutes. Add the egg yolks one at a time, beating until the mixture is pale and fluffy, another 3-4 minutes. Add the vanilla, almond extract, and lemon zest and beat just until combined. Fold in the almond flour.Beat the egg whites in a clean, dry bowl on medium high speed until foamy, then add the cream of tartar. Continue to beat until stiff peaks form.Fold in ⅓ of the egg whites, then ⅓ of the flour mixture. Repeat with the remaining egg whites and flour. Be very careful not to over-stir.Pour the batter into the prepared cake pan.Bake for about 30 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Be careful not to over-bake.Remove the cake from the oven and let sit for 10 minutes. Carefully invert the cake.
- While the cake is cooling, make the glaze: Combine the lemon juice and lavender flowers in a small saucepan or microwaveable dish, bring to a boil, remove and let steep for at least 5 minutes. Use a mesh sieve to strain the lavender flowers. Stir the powdered sugar and lavender liquid together until the sugar is dissolved.
- Poke some small holes around the top of the cake with a toothpick to allow the glaze to fully absorb. Pour the glaze over the cake and let the cake sit for at least 20 minutes before serving.
User Reviews
Overall Rating
5
You'll Also Love
