Lavender & Rose Tray Bake

The next morning, a mystery note was lying on the kitchen counter. On it was written the following;

“That cake could be right out of the Avatamsaka Sutra! Sooooo nice, thank you!”

So please go ahead and enjoy some Sutra eating!

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1.Cake Base

110 g (½ cup) white sugar
350 ml (1½ cups) buttermilk (or combine half milk and half yogurt)
2 medium eggs
½ teaspoon rose-water extract
½ teaspoon vanilla extract
½ heaped teaspoon culinary lavender flowers
125 g (½ cup) butter
315 g (2 cups) white flour
1 tablespoon baking powder
½ teaspoon salt

Method
  • Preheat the oven to 180 °C (360 °F) and line a 20 x 30 cm (7 x 11 inch) traybake tin with parchment paper, making sure to extend the paper over the sides.
  • In a mixing bowl whisk together the sugar, buttermilk, eggs, rose-water extract, vanilla extract, and lavender flowers.
  • Melt the butter, and whisk into the above wet ingredients.
  • In a clean bowl, whisk together the flour, baking powder, and salt.
  •  Using a large, shallow metal spoon or firm spatula, reach into the bottom
    of the mixing bowl and cut and fold the flour into the wet ingredients
    until just combined. Turn the bowl after each fold so that the ingredients
    are evenly distributed. Alternatively, beat for a few seconds with an electric
    beater on low-speed, and finish with a few folds using a spatula, reaching
    to the bottom of the bowl. Pour the batter into the traybake tin and level out.
  • Bake for about 30 minutes, or until the cake is firm, golden on top and a skewer inserted in the middle comes out clean. Remove from the oven. Wait four minutes, then holding both sides of the parchment paper, carefully lift out of the traybake tin and decorate with the icing while still hot. Cool on a wire rack.

2. Cake Icing

10 g (2 teaspoons) melted butter
About 1 tablespoon water
¼ teaspoon rose-extract
1 cup powdered/icing sugar

METHOD
  •  To make the icing, combine the melted butter and water in a small mixing bowl. Add the rose-extract and sift in the powder sugar. Mix well until it is a spreadable consistency, adding a few drops more water if necessary. Spread evenly over the cake while it is still hot, but watch it doesn’t drip over the edges too much!
  • Allow to cool before slicing into squares.

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