Hello wonderful enthusiasts 🙂 Happy Monday! I hope it was tolerable.
Even if it was, have a cute recipe to make it a bit sweeter… (haha oh I should really keep this short and sweet before I embarass myself…..).
Blueberry and Lavender Sandwich Cookies
½ tsp baking powder
1 tsp fresh or dried lavender
160g icing sugar
Dash of milk
1 tsp lavender
Bit of blueberry jam
2 Tbsp blueberry jam
Soften the butter and beat with the sugar until light and fluffy. Add the egg, lavender and baking powder and mix until just combined. Mix in the flour bit by bit, finishing it off by hand if you are using electric beaters and bringing it together into a soft dough. Wrap in cling film and chill for 15 minutes.
Preheat the oven to 180 degrees Celsius and line two baking trays with greaseproof paper.
On a flour surface, roll out the chilled dough until it is about 4mm thick. Cut out circles with a 4cm diameter (approx.) fluted cookie cutter. Arrange the cookies onto the trays and bake for about 12 minutes, until lightly golden. Cool on wire racks.
To make the frosting, soften the butter and beat with the icing sugar until light and fluffy. If it is too thick, add a bit of milk to get it to thick but pipe-able consistency. Add the lavender bit by bit. If you like, add a bit of the blueberry jam to make the frosting a delicious shade of purple. Spoon into a piping bag with a small round tip.
To assemble, pair up the cookies. On the underside of one cookie, pipe a tall circle of frosting. Drop a wee bit of jam into the centre of the circle and sandwich the other half of the cookie on top, bottom side facing the icing. If you are a little worried about having the right amount of frosting, don’t sandwich the cookies until you have used all the frosting and top up other ‘circles’ of it if you have any leftover, before continuing to fill.
Store in an airtight container. Makes about 24 cookie sandwiches.
Summer can be so glorious! And nature as well, all that is needed to decorate this cake is some wonderful pansies and then all the flowers do the colour co-ordinating for you 🙂
I had some leftover crytallised pansies from a pavlova I made (which I just realised I haven’t posted yet!) and wanted to use them on a cake. It worked out better than I had expected, and matched the heavenly blueberry and lemon flavours inside.
The cake itself is actually vegan, so you could exchange the butter in the frosting for a vegan alternative, and use fresh flowers perhaps! Either way, it is pretty delicious. If you have some different edible flowers to use, or some different jam, go ahead and use that!
Lemon & Blueberry Pansy Love Cake
1.5 tsp baking soda
1 T vinegar
7 T oil
zest of 3 lemons
½ cup juice
½ cup water
Zest and juice of a lemon
230g icing sugar
Blueberry Jam to fill (half a cup?)
Crystallised pansies to decorate
Preheat the oven to 180 degrees Celsius and line two 20cm diameter cake tins (if they don’t have removable bottoms then you can just grease them.
Combine the flour, sugar and baking powder. Make two wells in the mixture and pour the oil into one and the vinegar into the other. In another bowl, combine the zest, juice and water, then pour it all over the other ingredients. Mix until there are no more lumps. Pour half into each cake tin and bake for 25 minutes, until a skewer comes out clean when inserted. Cool in the tins.
When ready to ice and assemble, make the frosting. Soften the butter and whip until pale. Add the lemon juice, zest and half the icing sugar and combine. Add the rest of the icing sugar and whip until light and fluffy.
Place the bottom layer of the cake onto the serving plate and spread a thin layer of frosting on top. Now spread on the blueberry jam. Arrange the top layer of cake on top. Ice the cake on top and down the sides. Now arrange the crystallised pansies around on the sides and you are done!
You can ice quite a few hours before assembling. Serves 10.