Lavender Corn Flour Cake

Pastry Chef Liz Miller shares her recipe for her Lavender Cake Recipe. Try this at home for your next dinner party!

This cake is topped with a garden mint buttercream icing and all of the garnish for the top was from the garden including honeydew sage, red clover, red sorrel, johnny jump-ups, nasturtium leaves, sage blossoms and queen anne’s lace.
makes 1 each 10 inch cake

Have ready in a bowl:

1 Cup AP Flour
1/4 Cup Corn Flour
1/4 teaspoon Baking Powder
½ teaspoon salt

Grind together in the robot coup:

1 1/2 Cup Golden cane sugar
1/8 Cup Fresh Lavender buds

Pass through a fine chinois and cream together with:

8 oz. Butter
1/2 ea. Vanilla bean

Add one at a time and scrape after each addition:

2 lg. Eggs

In three parts, add the dry ingredients with:

1/2 Cup Milk

Butter and paper a half sheet tray and use blue handled scoop to fill buttered circle molds . Bake at 325 F for approximately 15 min.

Liz Miller, Pastry Chef