I have to confess when I was first told about this cake I was incredibly unsure but I have to say that yes Linda, this cake in phenomenal and tastes incredible. I have made and modified and served it to some very harsh friends who judge my food strictly and it has passed with flying colors. Enjoy !
4 Large Egg Yolks
160gm Sour Cream
1 Tsp Vanilla Extract
200gm Plain Flour
200gm Caster Sugar
1/2 t-spoon Baking Powder
1/2 t-spoon Bicarbonate of Soda
170gm Butter (softened)
3 drops Lavender Oil
200gm Icing Sugar
3 – 5 drops purple food colouring
Fresh Lavender Flowers to decorate
Preheat the oven to 180C.
Combine the dry ingredients plus half a t-spoon of salt into the mixer.
In another bowl combine the egg yolks, 1/4 of the sour cream and the vanilla extract and mix well.
Into the dry mix add the softened butter and the remaining sour cream.
Whisk on a low speed for a couple of minutes.
In 3 stages add the egg mixture in, beating on high at each addition.
Add in the Lavender Oil and mix.
Pour into the greased bundt tin.
Bake in the oven for 35-40 minutes or until well risen and brown.
Leave the cake to cool in the tin for an hour.
To make the icing put the icing sugar into a bowl.
Add a few drops of hot water and mix to make a soft glaze.
Add food colouring one drop at a time.
Stop when the desired colour is reached.
Turn the cake out onto a plate.
Drizzle icing over immediately.
Scatter with lavender flowers broken down into individual buds.
Serve !!! It is amazingly good !