Lemon and lavender cake with light strawberry frosting: a romantic recipe to share
Why always wait for Valentine's day to get romantic in the kitchen? There's nothing wrong with getting our cheesy side out every now and then if we have reason for it, whatever the day. And a sweet as aromatic as this lemon and lavender cake with strawberry icing deserves to be shared with whoever we feel like the most, be it our partner, family or friends.
The heart-shaped mold is optional, but if you have one at home it is clear that it will be more in line with the recipe. The combination of lemon with the floral aroma of lavender is delicate and irresistible, and the icing provides a slight touch of flavor and color very appropriate to spread love with the kitchen.
IngredientsFor 8 people
- Pastry flour 200 g
- Chemical yeast (1 tsp) 4 g
- Baking soda (1 teaspoon) 6 g
- Salt (1 good pinch) 2 g
- Sugar 175 g
- Extra virgin olive oil 80 g
- Lemon juice 40 ml
- Skimmed fresh cheese 100 g
- Eggs L 3
- Lavender (1 tsp) 2 g
- Strawberry 150 g
- Sugar to taste
- Lemon juice 2 ml
- Water needed
How to make lemon and lavender cake with light strawberry frostingDifficulty: easy
- Total time 1 hour
- Elaboration 20 m
- Cooking 40 m
- Repose 10 m
Preheat the oven to 170º C and grease a heart-shaped pan, or another shape. Sift the flour with the chemical yeast, the baking soda and the salt in a bowl. ** Mix with a few rods in another container ** the sugar with the olive oil, the lemon juice and the fresh cheese. Add the eggs and beat a little.
Add the flour and lavender. Mix everything well until obtaining a homogeneous mass and without lumps. Fill the mold, leveling the surface, and bake for about 35-40 minutes, until when you prick the center with a toothpick it comes out clean. Unmold and let cool on a rack.
For the frosting, wash and chop the strawberries. Place them in a saucepan on the fire with the rest of the ingredients, and cook for a few minutes until they are very soft. Crush with a chopper or blender and adjust the level of sweetness to taste. Paint the cake when it is not yet cold so that it absorbs the flavor better.
With what to accompany the lemon and lavender cake
At breakfast, for dessert or as a snack, this lemon and lavender cake with light strawberry icing adapts to any time of day when we feel like a sweet bite. We can save the leftover icing to serve adding extra tablespoons at the time of serving, as if it were a sweet sauce.
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