Lavender Syrup & Glaze
Lavender is an underrated flavor in baking. Used in moderation it adds a sweetly scented undertone and is a wonderful complement to citrus. Here, lavender does double-duty, as a soaking syrup for the cake and as a finishing glaze on top. Both keep the cake fresh and tender.
Ingredients:
for the simple syrup:
1/2 cup water
1/2 cup sugar
1/2 heaping teaspoon dried lavender
for the glaze:
1/4 cup milk
1/2 heaping teaspoon dried lavender
1 cup confectioners’ sugar
Instructions:
for the simple syrup:
Just before your cake finishes baking, place the three ingredients in a small sauce pan and bring to a boil. Remove from heat and stir gently until all of the sugar is dissolved. Pour through a strainer and discard the lavender buds. Remove the cake from the pan (per your recipe’s directions) and place on a cooling rack over a pan. Using a long, slender toothpick, poke holes in the cake, inserting the pick as far as it will go. Slowly pour the syrup over the top of the cake. The syrup will find its way down the holes and infuse the cake with a sweet, light lavender flavor.
for the glaze:
When the cake has completely cooked, place the milk and lavender in a small sauce pan (or butter warmer) and heat to medium-high. Remove from heat when the milk begins to show signs of bubbling, and let steep for 5 minutes. Strain the milk and discard the lavender buds.
Place the sugar in a medium bowl and add 1 tablespoon of the lavender milk, whisking to thoroughly combine. If the glaze is too thick, add more milk, 1/2 tablespoon at a time, until it reaches the desired consistency.
Pour the glaze over the top of the cake and allow to set.