Baking adventures with Lavender & Lime

Lavender Layer Cake with Lime Icing (Gluten Free)

Lime, Chocolate & Coconut swiss roll (Gluten Free)

I am a very indecisive person, or maybe I like to make things up as I go along, I don’t really know.

My initial intentions was to make a lime sponge swiss roll with a lavender syrup but my baking didn’t go according to plan…I started by making the lavender syrup but didn’t put enough sugar in so it remained very watery. I proceeded to make the lime sponge but decided it needed something more substantial and contrasting in colour as a filling. I ended up making chocolate coconut butter cream for complimentary texture. This roll is TINY but tastes great.

I was left with watery lavender syrup & was determined to do something with it, as this was my first time baking with this flower. I put it back on the boil to thicken. I used this syrup in place of the sugar from a classic cupcake recipe & spread the batter out thinly on a jelly roll pan with intentions of making another Swiss roll…but I ended up making a layer cake with lime icing instead.

Lime, Chocolate & Coconut swiss roll (Gluten Free)

Lime Sponge (for one very small roll)

1 large egg

1/3 cup sugar

1/3 cup potato starch

½ tsp baking powder

juice & zest of ½ lime

  1. Preheat the oven gas mark 4. Line a jelly roll tin with baking parchment
  2. whisk the eggs with the sugar until light & pale. Add the flour & baking powder & fold gently.
  3. Pour into the tin & spread evenly to form a rectangle (about 15cmx20cm/6”x 8”)
  4. Bake for 7-10mins or until firm & golden. Allow to cool.

Chocolate coconut butter cream

1 ½ tbsp margarine

2 tbsp icing sugar

2 tbsp desiccated coconut

1 tsp cocoa

Combine together & blend to form a paste.

Chocolate glaze

10g (1/3 ounce) bitter chocolate

½ tsp golden syrup

Melt the chocolate in the microwave on a medium heat. Add the syrup & mix well.

Construction

Spread a thin layer of the butter cream over the cooled sponge making sure it reaches the edges. Carefully roll up the sponge. Put in the fridge to rest for 10mins before applying the chocolate glaze. Put a tablespoon of desiccated coconut on a plate & gently roll to evenly cover the cake. Neaten the ends by trimming with a sharp knife.

Lavender cake with lime icing (Gluten Free)

Lavender Syrup (for ¼ cup)

1 tbsp lavender flowers

½ cup water

3 tbsp sugar

  1. Place all ingredients in a pan & heat until the sugar has dissolved
  2. Boil steadily for about 8-12 mins until the liquid has reduced & thickened

Lavender Sponge

¼ cup margarine

¼ cup lavender syrup

1 egg

¼ cup rice flour

¼ cup potato starch

2 tbsp cornmeal

½ tsp baking powder

  1. Preheat the oven gas mark 4. Line a jelly roll tin with baking parchment
  2. Cream together the margarine with the lavender syrup. Add in the egg, then the flours & baking powder.
  3. Pour onto the jelly roll tin & spread out evenly to form a rectangle.
  4. Bake for 10-15mins or until firm & golden. Allow to cool.

Lime icing

Juice & zest of ½ lime

3 tbsp icing sugar

Combine together & blend to form a runny paste.

Construction

Cut the sponge into quarters. Place one piece on a plate & brush a spoonful of lime icing over it. Place another layer of sponge & press down lightly. Brush with lime icing repeat until all layers are used. Neaten off the edges with a sharp knife before serving.

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