Fast Cooking Methods Vickys Lavender Cake with Lemon Buttercream GF DF EF SF NF Delicious

Without fail making ultimate Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF easy, delicious, practical.

29 ingredients, 16 steps, cooking Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF

Good Evening mother, at this time you get make recipe Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF with 29 ingredients and 16 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 29 ingredients and 16 stages of easy cooking Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF.

Ingredients all Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF

1. It’s : Cake.
2. Prepare 480 ml : light coconut milk or milk of choice.
3. It’s 2 tsp : apple cider vinegar.
4. You need 2 tbsp : dried lavender flowers.
5. It’s 300 grams : granulated sugar.
6. It’s 160 ml : olive oil.
7. You need 4 tsp : vanilla extract.
8. It’s 240 grams : cornstarch.
9. You need 140 grams : white sorghum flour.
10. Prepare 1 1/2 tsp : baking powder.
11. Prepare 1 tsp : baking soda / bicarb.
12. You need 1 tsp : salt.
13. Prepare 1/2 tsp : xanthan gum.
14. It’s : Lavender Syrup.
15. You need 300 grams : sugar.
16. Prepare 600 ml : water.
17. It’s 10 grams : dried lavender flowers (1/3 cup).
18. You need : Raspberry Sauce.
19. It’s 280 grams : frozen raspberries.
20. Prepare 3 tbsp : sugar.
21. Prepare 60 ml : water.
22. It’s 1 tsp : cornstarch dissolved in 1tbsp water.
23. It’s : Lemon Buttercream.
24. It’s 450 grams : icing sugar / powdered sugar.
25. You need 340 grams : dairy & soy-free spread / butter such as gold foil Stork.
26. Prepare 1 : zest of 1 whole lemon.
27. Prepare 1/2 tsp : vanilla extract.
28. You need 2 tbsp : lemon juice.
29. It’s : light coconut milk.

If all cooking materials Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.

Stages Cooking Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF

1. Preheat the oven to gas 4 / 180C / 350°F and grease & line 2 x 8" round cake tins
   
2. Mix half of the milk with the vinegar and set aside
   
3. Put the rest of the milk in a saucepan with the lavender. Boil it then take it off the heat and let it stand for 5 minutes to infuse the flavour before straining
   
4. Put the sugar, oil, vanilla, vinegar milk and the lavender milk into a bowl and mix together
   
5. In another bowl mix together the flour, starch, baking powder, bicarb and salt
   
6. Stir the wet ingredients into the dry until just combined then split between the 2 tins and put straight into the oven
   
7. Bake for 30 minutes or until a toothpick tests done
   
8. Turn out onto a wire rack to cool
   
9. Meanwhile make the lavender syrup by bringing all the syrup ingredients to the boil in a saucepan. Let simmer, stirring occasionally until thickened. Take off the heat, strain and let cool
   
10. To make the raspberry sauce, boil the berries, sugar and water until the berries are soft and falling apart
    
11. Stir in the cornstarch mixture, boil to thicken then strain and let cool
    
12. For the buttercream, mix the butter & icing sugar together until light and fluffy. Add the vanilla, zest and lemon juice, adding more juice or some rice milk to achieve a good spreading consistency
    
13. When everything has cooled, set one of the cake layers onto a plate or cake board and use a cocktail stick to pierce the cake surface randomly
    
14. Brush the whole of the top surface and sides with half of the lavender syrup then add a layer of lemon buttercream
    
15. Put the 2nd cake layer on top, again pierce then brush a coating of lavender syrup on top and sides, then spread the rest of the buttercream over the top and sides of the assembled cake
    
16. To serve, pour some of the raspberry sauce on a plate and sit a slice of cake on top
    
17. Finish and Enjoy.

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