Honey Lavender Tea Cake + Vanilla Date Crème


2014.
I cannot believe this lovely even year has arrived.  Yes, I love even numbers and yes, I truly believe you can feel the affect of little things like odd or even numbers… I know it sounds silly, but it is similar to the philosophy regarding colors and their ability to adjust our moods.

I personally received a fresh bright start to my career this year.  So it is with gratitude that I approach the next 12 months. With the tradition of every new year, I have considered many resolutions, but have yet to truly settle on one. My decision to start anew has given me much confidence. I know that there will be numerous opportunities for personal growth and change.  Still, I have a longing to dig even deeper and find ways to guarantee improvement of my mind, body and soul.  I see so many faults and issues in the mirror every day.  Yet, every thought of a resolution is quickly followed by  a realization that I will fail.  That is the true issue, is it not? Fear of failure or inadequacy? It is for me. It's in these moments that I must remember… it is not up to me.  I serve a God that is committed to drawing me closer to Him, to His holiness.  I simply need to turn to Him, daily.  It's so simple. Just by speaking with Him, by reading His letters of historic love and by learning His character, will I grow more and more like Him. I know my journey will be one that takes a lifetime- a lifetime full of weary distressing, long days as well as joyful peaceful, refreshing days.  Through these ups and downs I hope that my focus, my resolution will always be to follow the direction my Lord leads.  I believe, folks, that that is going to be my true resolution for this year.

Now enough personal reflection… I have a lovely recipe to share with you today! In celebration of my dear friend's Christmas Eve birthday I created an aromatic tea cake.  She shares many of my own food intolerances so it was an absolute treat to bake for her.  As always, I love experimenting with flavors and aromas.  I have a great cake base that I usually work from and this recipe was no different.  I simply altered it as I wished.  The result, for this beautiful birthday girl, was a fragrant golden, tea cake.  A surprise success, it has become one of my favorite cakes! Now follow the detailed instructions below my dear friends and celebrate this new year with a delicious cake toast!


{Honey + Lavender Tea Cake}

1 tbsp Dried Lavender Florals
3/4 cup Filtered Water

3 cups Almond Meal
1/2 cup Cashew Meal
1 tsp Baking Soda, gluten-free
1/2 tsp Himalayan Sea Salt
Dash (1/8 tsp) of Cinnamon

3 Eggs, large, organic, free-range + hormone/antibiotic-free
1/2 cup Coconut Oil, organic,  extra virgin + cold-pressed
3/4 cup Honey, slightly warmed to a liquid, organic + raw
2 tbsp Vanilla

Begin by warming your oven to 350 degrees.  As it preheats gather your first two ingredients to make a fresh batch of lavender tea. Place your dried lavender florals in a mortar.  Use the pestle to grind them until you smell their refreshing scent.  I like to awaken the aroma of lavender before steeping.  Place your water and  ground lavender florals into a saucepan and bring to a boil.  Allow tea to boil for 60 seconds and then reduce to a very low simmer; keep on the stove for 30 minutes or until you have a 1/2 cup of tea.


For the cake batter, combine all your dry ingredients in a large glass bowl and mix with a hand whisk.  Then, to add your tea, use a sieve to filter out the petals.  Pour the remaining liquid into the batter.  Follow with the rest of the liquid ingredients. To finish, stir with a wooden spoon until you have  a smooth thin batter.  Pull out your cake pans and lightly oil them.  I recommend 9 x 9 pans or smaller, just remember the smaller you go the thicker the layers. Divide the batter evenly between the two pans, place in the oven and bake for 30 minutes. The cakes will rise and gain a lovely, golden brown color when they are ready.  Take out and allow to cool.

While your cake layers bake, prepare your crème frosting.



{Vanilla Date Crème Frosting}

1/2 cup Palm Oil, organic + non-hydrogenated
1/4 cup Coconut Oil, organic,  extra virgin, cold-pressed + warmed to a liquid
1/4 cup Honey, slightly warmed to a liquid, organic + raw
2 tbsp Vanilla

1/2 Vanilla Bean
3 Fresh Medjool Dates

Pull out your Kitchen Aid for this one. It is possible with an electric hand whip as well, but it is so much easier with a Kitchen Aid.  Place the first four ingredients in the bowl and turn the machine up to top speed.  Meanwhile, slice your vanilla bean in half length-wise and scrape out the insides.  Stop your machine and add these to your mixture, then continue with rapid whipping.  Chop up your dates into small bite sizes. Stop machine again and add dates.  Commence whipping until it reaches the consistency you desire.  This frosting may be made in advance and refrigerated until needed.  Simply place back in Kitchen Aid and whip well before frosting your cake.

Once your cake layers cool, frost with the crème and serve! Enjoy dear friends and a very happy New Year to you all!


1 comment:

  1. Amazing post.The given recipe looks very much delecious.It will be useful for them who have interest in cooking.Thnaks

    ReplyDelete

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