Over these past seven years, I have posted quite a few dishes that use lavender - both sweet and savory.
It has been a while since I shared one with you.
That realization came to me as the scent of a lemon-lavender-buttermilk-cornmeal-olive oil cake was wafting through the house.
The recipe for this cake is from my friend Nicole of
Riegl Palate. Nicole and I met through my brother Brad and his wife Sue. They all live near one another in Southeastern Pennsylvania.
While her blog covers all components of a meal, she specializes in cocktails, appetizers, and gluten-free recipes.
Today's cake is one that can be made gluten free. I, however, have no need to avoid gluten, so my version has good ol’ all purpose flour.
The original recipe calls for fresh lavender buds and leaves, and that is hard for those of us in the desert; I use dried culinary lavender buds.
In an effort to improve our eating habits these days, we are trying to eat fresh fruit for dessert.
But wouldn't fresh fruit be just a little nicer with a slice of cake?
~ David
Lemon-Lavender-Buttermilk-Cornmeal-Olive Oil Cake
minimally adapted from the recipe by Nicole Riegl, Riegl Palate
3/4 cup all-purpose flour
3/4 cup fine cornmeal
1/4 fine sea salt
1 teaspoon baking powder
zest from one lemon
2 teaspoons culinary lavender buds
2 large eggs
3/4 cup sugar
1/2 cup flavorful extra virgin olive oil
1/2 cup buttermilk
1 tablespoon mild honey
Preheat oven to 350˚F. Grease a 9-inch by 5-inch loaf pan with olive or canola oil.
In a small bowl, whisk together flour, cornmeal, salt, baking powder, and lemon zest.
Place lavender buds and 1 tablespoon of the flour mixture in a spice grinder and pulverize. Whisk lavender mixture into the flour mixture.
Combine oil, buttermilk, and honey in a 2-cup measuring cup. Stir with a fork to mix, but don't worry if it separates.
Using a stand mixer, cream sugar and eggs on medium high until pale yellow, about 1 minute.
On medium-low speed, add dry ingredients in three parts, alternating with wet ingredients. With every addition, make sure to incorporate without over-beating. Scrape down sides as necessary.
Using a rubber spatula, scrape batter into oiled loaf pan.
Bake until slightly golden and a toothpick inserted in the middle comes out clean, 50 to 60 minutes. (from my oven, it came out perfectly at 45 minutes.)
Transfer pan to a wire rack. Let cool in pan for 10 minutes then remove from pan. Let cool to room temperature.
Cake keeps wrapped at room temperature for three days or in the freezer.
Makes 1 loaf cake.
