m., s. & a.

or rather a., m. & s. on this picture!

three french sisters, studying in different countries, exploring, wandering, cooking...

 

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mini peach and lavender bundt cakes, lemon glaze

September 6, 2015

 

 

 

 

we've been having lavender in the garden for a while now. it's so beautiful and it smells heavenly. each time we pass by we can't help but rubbing some flowers through our fingers just to have the lovely smell with us for a little while longer!

we wanted to make a recipe using lavender and apricots, but we couldn't find good ripe apricots anymore. so we fell back on a lavender and peach jam, but then we ran into linda lomelino's peach and lavender bundt cake recipe. and well, who can resist a linda lomelino cake? we can't!

we made mini bundt cakes instead of a large one, and we made some changes regarding the ingredients and their proportions.

these are so cute, perfect for an afternoon tea with friends!

 

serving 10-12 mini bundt cakes:

 

adapted from linda lomelino

 

for the cakes:

 

105 g flour

60 g butter

45 g sugar

1 egg

60 g (60 mL) liquid light cream

the seeds of 1/2 vanilla bean

a pinch of salt

1/2 tsp baking powder

1 finely diced white peach

2 tbsp crème de pêche de vigne (optional)

 

for the glaze:

 

1 tsp lemon juice

2 tbsp icing sugar

 

edible lavender flowers

 

preheat the oven to 175°C (350 F).

in a large bowl, beat butter until creamy (about 2 minutes). add sugar little by little, and beat for a few minutes until the mixture becomes lighter.

incorporate the egg, and beat until combined. add then vanilla, flour, baking powder and salt.

mix until combined. add light cream and crème de pêche de vigne.

fill mini bundt pans at half with the batter. sprinkle some peach on the batter in a circle ( when doing this, try to sprinkle the peach really in the center. the peach shoudn't be in contact with the outer and inner edges of the pans, otherwise the bundt cakes might break when unmolding them).

put the rest of the batter on the peach, and smooth the top.

bake for about 25-30 minutes, until a knife comes out clean. start checking after 20 minutes to be sure, as the baking time can be different depending on the pan you're using.

let cool before unmolding the cakes.

 

prepare the glaze: in a bowl, whisk together icing sugar and lemon juice. add more icing sugar if it needs to be thicker, and more lemon juice if it needs to be looser. using a teaspoon, sprinkle the glaze on top of each cake.

sprinkle  lavender flowers on top (not too much though, otherwise the cakes will only taste lavender! just one or two flowers for each cake is enough).

 

piece of advice:

  • we use silicone mini bundt pans for this recipe, and it works quite well

  • make sure the cakes are completely cold before sprinkling the glaze on them. if not cold enough, the glaze might not hold

 

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