A Pinch of Floral in Cake? Ginger Bakes’ Myosotis Tea Infused Lavender Cake Recipe!

Saturday 11th of July 2020

A Pinch of Floral in Cake? Ginger Bakes’ Myosotis Tea Infused Lavender Cake Recipe!

Craving for something sweet? From LUX* South Ari Atoll’s ‘7 Weeks 7 Talents’, the popular local bakery Ginger Bakes brings you the new La’Berry’ recipe, Myosotis Tea Infused Lavender Cake. The baker and founder of Ginger Bakes Fathimath ‘Shaa’ Shaadhny talks about her delicious new creation.

“I had a wild idea to infuse my blueberry lemon cake with myosotis tea. I paired it with a simple cream cheese frosting and a honey lavender syrup to compliment the cake. The cream cheese frosting has a hint of lavender in it, and of course some purple coloring, because, well… why not? I have tested this recipe with a few different measurements to make sure that the flavors were spot on.”

Shaadhny chose to keep the frosting to a minimum so that the lavender flavor wouldn’t overtake the rest of the cake. She decorated the cake with fresh blueberries and dried myosotis flower buds. It’s effortlessly pretty, both rustic and chic at the same time.

Ingredients

Myosotis milk:

• ½ cup whole milk

• 2 teaspoons dried myosotis flower

• A drop of lavender paste/ ¼ teaspoon dried culinary lavender (optional)

Blueberry lemon cake:

• 1 cup/ 220g unsalted butter, softened

• 1 ¼ cup/ 250g granulated sugar

• ½ cup/ 100g brown sugar

• 3 large eggs

• 1 tablespoon vanilla extract

• 3 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ cup buttermilk

• 1 tablespoon lemon zest

• ¼ cup lemon juice

• 1 ½ cup blueberries

• 1 tablespoon all-purpose flour

Lavender honey syrup:

• 1 cup sugar

• 1 cup water

• 1 ½ tablespoon lavender paste/ 2 tablespoon dried lavender

• 2 tablespoon lemon juice

• ½ cup honey

Lavender cream cheese frosting:

• 8.82 ounces cream cheese, softened

• ½ cup unsalted butter

• 3 ½ cup confectioners’ sugar

• 2 tablespoon heavy cream or whipping cream

• 1 tablespoon vanilla extract or essence

• ¼ teaspoon salt

• Few drops of lavender paste (optional)

Instructions

1. In a small pan over low heat, bring the milk to a simmer. Remove from heat and add the myosotis flower tea buds. Steep for 15-20 minutes. Strain the milk and set aside. It is optional to add a few drops of lavender paste. Cool the milk completely before using it in the cake batter.

2. Beat the cream cheese and butter in a stand mixer until fluffy. Add confectioner’s sugar, pinch of salt, vanilla extract and cream. Whip until fluffy. Optional to add a few drops of lavender paste. Frosting should be spreadable and creamy, not runny.

3. Gather all ingredients to male blueberry lemon cake. Preheat oven to 350 degree F. Grease three 8 inch round cake pans, line with parchment paper.

4. Beat the butter until pale and creamy, about 1-2 mins. Add the brown sugar and granulate sugar and mix on medium speed for 2-3 minutes.

5. Scrape down the sides and bottom of the bowl and add the eggs and vanilla extract. Beat on medium speed.

6. In a separate bowl, sift the flour, baking powder, baking soda and salt

7. Slowly add dry ingredients to the wet. Beat on low speed for a few seconds, then beta in tea unfused milk, buttermilk, lemon zest and lemon juice until just combined.

8. Toss the blueberries with 1 tablespoon of flour and gently fold into the batter

9. Pour the batter among 3 cake pans and bake for 10 minutes or until the tops are set and bakes through. Allow cakes to completely cool in the pan sets on a wire rack.

10. Make lavender honey syrup by combining sugar, water, honey, lemon juice and lavender in a pot over light heat. Bring to a boil until the sugar dissolves. Simmer for a few minutes until the mixture starts to thicken. Remove from hear and allow the syrup to cool. If dried lavender was used, strain into a liquid measuring cup.

11. Assemble, frost and serve.