Blackberry Lavender Cake

This cake stands out from the crowd with its unique character. Even if you're not particularly fond of lavender, its delicate presence is not overpowering. The cake boasts a dense and indulgent texture, while the hint of fruitiness adds a delightful element that makes it suitable for enjoyment in any season.

Here is the Video to watch the Steps

How to Make it:

• The Lavender Milk- Gently bring culinary lavender buds and milk to a simmer and set aside for at least 30 minutes. Strain lavender from the milk and let cool completely.
• The Cake- Add all ingredients to the mixing bowl except the eggs and lavender milk. It will feel wrong and very dough like. Just bring the mixture together to form a sticky dough ball without over working the cake. Whisk the eggs and cooled lavender milk together and slowly pour into the dough mixture while beating on medium speed. Beat cake to a velvety. smooth consistency.  Pour into 3- 6 inch spring form pans and bake at 350 for around 35 minutes or until lightly golden brown.

• The Jam- Pulverize Lavender Cherry Lime Jelly along with 15 large fresh blackrasperries. Strain the seeds if you would like a smooth jam. Set aside

• The Frosting- In a fresh mixing bowl mix all ingredients together until ultra smooth consistency. 

Assembly:

Begin by creating a flat surface by cutting the very top off the of the 3 fully cooled cakes. Slowly pour Lavender Rich Syrup over the 3 cakes (approx 2/3 of a cup even distributed amongst the 3 is plenty). 

Start with the base layer and while using a piping bag with large tip, create a dam for the jelly around the edge. Fill the open spaces with the jelly and add the next layer and top it off with the 3 cake. Place top cake upside down for a perfectly flat surface.

Ice the cake fully and add blackberries on the top for garnish. Refrigerator for at last 2 hours before serving.

Ingredient List: