Raspberry Cakes With Lavender Food

RASPBERRY CLAFOUTIS RECIPE

Steps:

• Heat the oven to 375 degrees F. Butter a 9-inch ceramic baking dish, or a 2-quart gratin dish, or a 9-inch cake pan.
• In a medium bowl, toss the raspberries with 1 tbsp sugar. Let them sit while you prepare the remaining ingredients
• In a food processor or blender, combine the remaining ½ cup sugar with the lavender; process until the lavender is mostly ground, about 2 minutes. Then pour the milk, crème fraiche, eggs, and salt, and process to combine. Add the flour and pulse just to combine.
• Arrange the sugared berries in the prepared baking dish, then pour the egg mixture over them. Bake until the cake is golden and the center springs back when lightly touched, about 35 minutes.
• Transfer the baking dish to a wire rack and let the cake cook for at least 15 minutes before serving. Then dust it with confectioners' sugar, slice it, and serve it with a dollop of whipped crème fraiche if you like (I used Greek yogurt to serve along).

RASPBERRY CRèME FRAîCHE TART WITH LAVENDER HONEY

Steps:

• Make crust:
• Pulse together all crust ingredients in a food processor just until mixture resembles coarse crumbs. Put tart pan on a baking sheet and press dough evenly onto bottom and up side of tart pan with your fingertips. Chill shell, covered, on baking sheet until firm, about 30 minutes.
• Put oven rack in middle position and preheat oven to 350°F. Line shell with a buttered sheet of heavy-duty foil (buttered side down) and fill shell one third of the way up with pie weights.
• Bake (on sheet) until edge is pale golden, 20 to 25 minutes. Carefully remove pie weights and foil, then bake until edge and bottom are golden, about 20 minutes more. Cool completely in pan on a rack.
• Make filling:
• Beat cream cheese in a bowl with a handheld electric mixer at high speed until smooth, then add crème frache and 1 1/2 tablespoons honey and beat until combined well. Spread filling evenly in shell, then top with raspberries. Heat remaining 2 tablespoons honey in a very small saucepan over moderately low heat, stirring constantly, until liquefied, then drizzle over raspberries. Serve with additional melted honey on the side.

RASPBERRY CAKES WITH LAVENDER

Steps:

• Line 12 muffin tins with paper cases.
• Mix eggs and sugar with electric mixer until very light and fluffy. Carefully fold in flour and baking powder with spatula. Mix in melted white chocolate just until combined.
• Divide the mixture among the paper cases and bake for about 20 minutes until the cakes are golden brown. Remove from the over, wait for 5 minutes to cool down and then set the cakes on a wire rack to cool down completely. Remove from the paper casings.
• While baking, make the raspberry sauce. Set the raspberries with syrup and starch into a small frying pan over a medium heat and cook for about 10 minutes until the sauce is jam-like. Let it cool down.
• To make the cream, beat the double cream with 2 tablespoons of lavender syrup and 1 tablespoon of sugar into soft peaks.
• Cut the cool cakes on halves. Spread the sauce over the bottom halves and add a tablespoon of cream. Cover with remaining halves.
• Just before serving, dust the cakes lightly with icing sugar.

LAVENDER RASPBERRY VEGAN CAKE

Steps:

• Base- for the base blend 2 cups of dates apricots cinnamon oats and peanuts, once mixture forms lay out at the bottom of your cake tin and place in fridge for 30 minutes
• Banana Lavender layer- Place banana, Cashews, Coconut water, and lavender leaves in blender and mix until it forms a past consistency you can add more lavender leaves if you desire, once all ingredients are blended pour onto of the base and put in the freezer for 1 hour
• Berry lavander layer- Mix bananas, berries and dates in blender until it forms a past and add some lavender for flavour once the mixture is ready pore into the cake tin and put cake in the freezer for about six hours
• Take cake out of the freezer and top with peanuts and lavender then enjoy!

LEMON POLENTA CAKE WITH LAVENDER SYRUP AND RASPBERRIES

Steps:

• Heat oven to 180 C or 360 F or Gas mark 4.
• Sift the polenta, flour, baking powder & salt into a bowl.
• Tip the yoghurt, oil, lemon zest & juice into a jug and stir to combine.
• Beat the eggs and egg whites with half the sugar until thick and creamy.
• Fold in the dry ingredients.
• Pour the batter into a greased & lined 2 pint loaf tin.
• Bake for 40-45 minutes or until set & a skewer comes out clean.
• Put the remaining sugar into a pan with 7 fl oz of water and the lavender heads.
• Bring to the boil and then simmer for 10 minutes. Cool completely & then strain into a clean jug.
• Whilst the cake is still warm, prick the top and drizzle over half the syrup, saving the rest to serve with the cake later.
• TO SERVE:.
• Serve with extra syrup, raspberries, creme fraiche & a sprig of lavender.
• The normal portions I use are 2 thin slices on each plate, overlapped for effect and then a drizzle of syrup around the slices with raspberries scattered over the top and a rounded tablespoon of creme fraiche to one side.