Honey and lavender take at the center of the scene in our tender bundt cake. Where the butter would add flavors in competition and a consistency similar to a cake, the addition of a neutral oil allows all the ingredients to shine and provides an ultra-museum crumb. A last sprinkling of lavender sugar gives this cake a royal shine.
Bundt cake with honey-work
Create 1 (10 cup) Bundt Cake
- 2 cups (400 grams) granulated sugar, divided
- 1 table spoon (3 grams) dry culinary lavender (see notes)
- 1 cup (224 grams) Neutral oil
- 5 large eggs (250 grams), ambient temperature
- ½ cup (170 grams) plus 2 tablespoons (42 grams) honey, divided
- 2 spoons (10 grams) Zest with the packaged lemon (about 3 large lemons)
- 1 teaspoon (4 grams) Vanilla extract
- 2½ cups (312 grams) Non -bleached cake flour
- 1 camera spoons (3.75 grams) Kosher salt
- ½ teaspoon (2.5 grams) Sodium bicarbonate
- 1 cup (240 grams) Acid cream, ambient temperature
Preheat the oven to 150 ° C (300 ° F).
In a spice grinder, combine sugar and lavender from ¼ cup (50 grams); Process until lavender is finely ground and the mixture is combined. Transfer to a small bowl and add the remaining sugar from 1 range cups (350 grams), mixing until well combined.
In a large bowl, beat 1½ cups together (300 grams) lavender sugar, oil, eggs, ½ cup (170 grams) honey, lemon zest and vanilla until they are well combined.
In an average bowl, beat flour, salt and baking soda together. Gradually add the mixture of flour to the mixture of sugar alternatively with the sour cream, starting and ends with the flour mixture, slamming until combined after each addition and stopping to scrape the sides of the bowl.
Spray a 10 cups pan with oven spray with flour. Pour the batter into the prepared pan. Touch a pan on a kitchen batch back lined up to release any air bubbles. (Pan will be full enough, but the batter will not overflow.)
Cook until a wooden pick inserted near the center comes out clean and an instant reading thermometer inserted near the center registers of at least 205 ° F (96 ° C), 1 hour and from 12 minutes to 1 hour and 20 minutes, turning the pan after 50 minutes of cooking and coating slowly with a sheet to prevent excess browning, if necessary. Leave to cool in a pan for 20 minutes. Using a small offset spatula, gently loosen the cake from the center and edges of the pan. Reverse the cake on a grid; Gently touches the grill with a pan on the counter sometimes to help loosen the cake. Remove the pan and place the grill on a circled pan.
In a small microwave bowl, heat the remaining remaining honey 2 tablespoons (42 grams) with a high content of 10 seconds, mixing between each, until it is dissolved and fluid. Brush quickly and carefully on the hot cake. Let the cake cool completely.
Cover the cooled cake with the remaining lavender sugar ½ cup (100 grams), gently pressing to adhere.
You have a little lavender sugar. Reserves in an airtight container for a maximum of 3 months. We love to use it to sweeten tea, macerate fresh strawberries, biscuits like Sablés and more.
