// lavender tea cake//

One of my assignments this week was “invent something.” I decided to create a new recipe using one of my favorite ingredients, lavender. Lavender is usually used as a subtle note in recipes, often paired with lemon or vanilla. I decided to do something different and make lavender the main event. The result was a lovely chocolatey cake that allowed the sweet floral flavor of lavender to really shine. This cake pairs well with Earl Grey tea or would be an excellent end to a spring or summer dinner. It’s a quick recipe that’s great for a crowd - makes about 24 brownie-size slices. 

Lavender Tea Cake

3/4 c. raw sugar

3/4 c. white sugar

1 1/2 c. all-purpose flour

1/2 c. white whole wheat flour

1 tsp. baking soda

1/2 teaspoon fine sea salt

1/2 c. extra virgin coconut oil

1/2 c. unsalted butter

1/3 c. unsweetened cocoa 

2 eggs

1/2 c. lowfat milk

1 1/2 tsp. madagascar bourbon vanilla

1/8 c. dried lavender

Preheat oven to 375. Grease & flour a baking sheet. Mix sugar, flour, baking, soda, salt and lavender in a large bowl. Combine 1 c. water with coconut oil, butter, and cocoa in a small pot and bring to a boil. Remove from heat and stir into dry ingredients until smooth. Whisk together eggs, milk, and vanilla and add to bowl, stirring until batter is smooth and all ingredients are incorporated. Pour into baking sheet and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool on a rack. Dust lightly with powdered sugar or dust heavily and cover with plastic wrap (once bottom of pan is cool) to create crackle fractal look in photo.