Almond Lavender Honey Cake

Chef Marie

  • 1 ½ cup all-purpose flour
  • 1/2 cup almond flour
  • 1 teaspoon baking soda
  • 3 large eggs, separated
  • 3/4 cup honey
  • 1/2 cup low-fat Greek yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • 1/2 teaspoon vanilla extract
  • 4 ounces unsalted butter, soft (8 tablespoons)
  • Large pinch of salt
  • Syrup made with:
  • 1/2 cup honey
  • 1/2 cup lemon juice
  • 1 tablespoon culinary lavender buds

    Preheat the oven to 350°F. Butter and flour a loaf pan (4.5” x 12” x 2.5”) and set aside.

    Sift the all-purpose flour, almond flour and baking soda through a sieve into a large bowl.

    Mix the egg yolks, honey, yogurt, lemon juice, lemon zest, vanilla, butter and salt in a bowl. Stir the mixture into the flour mixture until well-incorporated. Beat the egg whites until stiff in a separate bowl. Fold a third of the stiffed whites into the mixture. Add the remaining whites and carefully continue to incorporate them to the cake batter.
    Transfer to the prepared pan and bake for 50 minutes or until a toothpick inserted in the cake center comes out clean.

    Meanwhile, heat the honey, lemon juice and culinary lavender in a saucepan over medium heat. Bring to a boil, reduce heat and continue to simmer for 5 minutes. Pass the liquid through a sieve to remove the culinary lavender buds and let cool. (If you like a stronger lavender flavor, you can let it cool first and then pass it through a sieve).

    Take the cake out of the oven and transfer it onto a wire rack. Let cool 15 minutes in the pan. Pierce the cake with a toothpick and brush 3/4 of the flavored lavender honey over the top of the cake. Let set until the cake is completely cold. Remove from pan, slice and transfer to a serving platter. Drizzle remaining syrup over the slices and serve immediately.

    Makes approximately 14 servings.