I am posting a recipe, yes. Because this gorgeous, eat-in-slow-motion organic lavender cake is a thing of beauty by Brigitta Ulmer at the Weleda Naturals Organic CafÃ© in Wetzgau, just outside picturesque SchwÃ¤bisch GmÃ¼nd, Germany. Lavender is known for its calming properties; in cake it means you won't second-guess your happy decision to indulge. That's my theory.
I'll never make lavender cake myself -- a baking geek I am not -- but after having sampled it (that's my piece right there!) while on a trip to learn more about Weleda organic skincare, I'll dream of it. Often.
Baking-geek friends, you know who you are. And I know where you live.
Organic Lavender Cake
From the gardens and kitchen of Weleda Naturals and Brigitta Ulmer.
Lavender is native to the Mediterranean region, where the Greeks and Romans have used it for centuries. The dried flowers can be purchased in specialty and organic stores or harvested at home (see p27 inWE Magazine, issue 5).
3 large eggs
1 c sugar
1/2 c flour
1/8 tsp baking powder
1/2 vanilla bean, insides (about Â½ tsp vanilla extract)
6 oz melted, unsalted butter
3 apples, peeled and sliced (preferably Golden Delicious)
1/2 tsp grated lemon peel (use organic)
2 tbsp dried lavender flowers
1. Preheat the oven to 375Â° F / gas mark 4.
2. Butter and lightly sugar a 6-inch round cake pan or a suitable springform pan.
3. Mix together the eggs, butter, flour, baking powder and inside of the vanilla bean in a large bowl.
4. Stir the apple slices, grated lemon peel and dried lavender flowers into the egg mixture.
5. Pour the batter into the prepared pan, and bake for 30 minutes until golden brown.
6. Leave in the pan until cooled to room temperature and lightly warm to the touch.
7. Remove the cake from the pan, and allow it to slightly cool.
8. Serve warm with fresh cream, as desired, and enjoy!
Recipe courtesy of Weleda.