Lime lavender bars and becoming an auntie once again

Days ago I became an auntie once again: my brother’s baby arrived in this world and made us all very, very happy! <3

My nephew is adorable and I got to hold him for a long time yesterday. I fed him and he then fell asleep in my arms – best feeling ever. I came home with my heart full of love and joy and feeling incredibly inspired, so I went to the kitchen and cooked and baked a bit. These lime lavender bars were one of the recipes I tried and they turned out really good, the lavender adding a different dimension to the citrus flavor.


I’m feeling very inspired, still, and there are other delicious recipes I want to make – in the meantime, I’ll leave you with the bars while I miss my nephew every second of the day: I cannot wait to hold the little one in my arms again. <3

Lime lavender bars
adapted from two great cookbooks: The Beekman 1802 Heirloom Dessert Cookbook: 100 Delicious Heritage Recipes from the Farm and Garden and Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich

Crust:
¾ teaspoon dried lavender
¼ cup (50g) granulated sugar
½ cup (113g/1 stick) unsalted butter, melted
¾ teaspoon vanilla extract
¼ teaspoon salt
1 cup (140g) all purpose flour

Topping:
finely grated zest of 2 large limes
1 cup (200g) granulated sugar
3 tablespoons all purpose flour
3 eggs
½ cup (120ml) freshly squeezed lime juice
pinch of salt
½ teaspoon vanilla extract
powdered sugar for dusting

Preheat oven to 180°C/350°F. Lightly butter a 20cm (8in) baking pan and line it with aluminum foil leaving an overhang on two opposite sides. Butter the foil.

Start with the crust: in a pestle and mortar, pound together the lavender and sugar until the buds are smaller in size. Transfer to a medium bowl, add the melted butter, vanilla, salt and flour and mix until just incorporated. Press dough evenly over bottom of pan. Bake for 25-30 minutes, or until crust is fully baked, well-browned at the edges and golden brown in the center.

Topping: in a large bowl, rub together zest and sugar until fragrant. Stir in the flour. Whisk in eggs. Stir in juice, vanilla and salt. When crust is ready, reduce heat to 150°C/300°F, slide rack with pan out and pour filling onto hot crust. Bake for about 20 minutes longer, or until topping no longer jiggles when pan is tapped.

Remove from oven to a wire rack to cool completely. Dust with icing sugar, cut into bars and serve.
Stored in an airtight container, bars can be refrigerated for up to 3 days.

Makes 16

Lemon and lavender loaf cake

Days have been cold here lately – which is something I absolutely love – but that makes it hard for the butter to soften in my freezing kitchen, making my morning baking sessions a bit of a challenge. Add to that that I only had a few spoonfuls of almond meal in the fridge and the idea of baking Nigel Slater’s divine lemon cake had to be postponed.

Nigel’s is currently my favorite lemon cake – with Alisa Huntsman’s simple yet delicious cake right behind it – and my plans were to make it again, swapping the thyme for something else, like caraway seeds or lavender – that was when I remembered seeing a lemon lavender cake in Paul Hollywood’s beautiful cookbook, and since his method involved melted butter it became ideal for my chilly morning. The addition of yogurt and the drizzle poured over the cake in the end make it moist and flavorsome.

If you have time to let your butter soften and have 100g of almond meal around, make Nigel’s cake; if not, Paul’s recipe is exactly what you need – and you can get creative and replace the lavender with whatever strikes your fancy.

Lemon and lavender loaf cake
slightly adapted from the delicious Paul Hollywood's Pies and Puds

Cake:
250g all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
pinch of salt
125g granulated sugar
1 ½ tablespoons edible lavender
2 large eggs
200g full-fat yogurt*
finely grated zest of 2 lemons
100g unsalted butter, melted and cooled
1 teaspoon vanilla extract

Drizzle:
juice of 2 lemons, strained
¼ cup (50g) granulated sugar

Preheat your oven to 180°C/350°F. Lightly butter a 1kg loaf pan (around 10x20cm/4x8in base measurement), line it with baking parchment and butter the paper as well.
In a large bowl, combine the flour, baking powder, baking soda, salt, sugar and lavender.
In a small bowl, beat the eggs with the yogurt, lemon zest, melted butter and vanilla. Pour this onto the dry ingredients and, using a spatula, stir until just combined – do not overmix.
Pour into the prepared tin and bake for 40 minutes, or until a skewer inserted into the center of the cake comes out clean.
Remove the cake from the oven and prick it deeply all over with a cocktail stick. Mix the ingredients for the drizzle together and gradually pour over the hot cake, waiting for portions to be absorbed before pouring more syrup. Cool completely in the pan before slicing.

* I used 170g yogurt + 30g whole milk

Serves 8

Lavender chiffon cake with lime curd, cream and lime icing

Certain flavor combinations are wonderful and we already know they work perfectly, while others might seem a bit unusual to some of us. I’d seen lemon + lavender everywhere – in bars, cookies, cakes and frozen yogurt – but hadn’t given it a try yet. After seeing a beautiful cake in an old magazine, I decided to try the combination, using limes instead.

Now this combo can go straight to the all time favorites list, with apples + cinnamon and chocolate + hazelnuts. :)

Lavender chiffon cake with lime curd, cream and lime icing
adapted from Sky High: Irresistible Triple-Layer Cakes, idea from Donna Hay magazine

Cake:
6 eggs, separated
¼ cup (60ml) neutral vegetable oil, such as canola or soybean
6 tablespoons water
1 ½ cups (300g) caster sugar
1 ½ teaspoons dried edible lavender buds
1 1/3 cups (187g) cake flour*
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cream of tartar

Lime curd:
6 egg yolks
1 tablespoon corn starch
6 tablespoons caster sugar
6 tablespoons freshly squeezed lime juice
2 tablespoons (28g) unsalted butter, room temperature
finely grated zest of 1 lime
2/3 cups (160ml) whipping cream, whipped to firm peaks with 2 tablespoons icing sugar (do it just before assembling the cake)

Lime icing:
2 cups (280g) icing sugar
4 tablespoons freshly squeezed lime juice
1 ½ tablespoons water

Preheat the oven to 180°C/350°F; line the bottoms of three 20cm (8in) round cake pans with baking paper; do not grease.

In a medium bowl, whisk together the egg yolks, oil and water. Set aside.
Place 1 cup (200g) of the sugar in a food processor, add the lavender buds and process. Sift into a large bowl, discarding the excess lavender. Sift the flour, baking powder and salt into the sugar and whisk gently to combine. Add the yolk mixture and whisk to form a smooth batter.
Place the egg whites in a large bowl and beat with an electric mixer fitted with the whip attachment on medium-high speed until frothy. Slowly add the remaining ½ cup (100g) sugar and the cream of tartar and continue to whip until soft, droopy peaks form. Fold ¼ of the beaten egg whites into the batter, taking care not to deflate the mixture. Gently fold in the remaining whites. Divide the batter among the 3 prepared pans.
Bake for 18-20 minutes or until golden and a cake tester or wooden toothpick inserted in the center of the cake comes out clean. Allow layers to cool completely in the pans. To remove, run a blunt knife around the edges, invert each pan and tap out the cake onto a wire rack. Carefully peel off the paper.
While the cakes are baking and cooling, make the lime curd and chill completely.

Lime curd: in a medium bowl, whisk together the egg yolks and corn starch. Combine the sugar and lime juice in a non-reactive saucepan and whisk in the egg yolk mixture. Bring to a boil over medium-low heat whisking gently the entire time. Allow to boil for 1 minute, still stirring – curd will thicken.
Pour through a sieve into a heatproof bowl and whisk in the butter until it is completely melted. Whisk in the zest. Let cool slightly, then cover with plastic wrap pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until cold, at least 1 hour.

Lime icing: sift the icing sugar into a medium bowl and gradually add the lime juice and water, mixing well until the desired consistency.

To assemble the cake, place one cake layer on a cake stand or serving plate and spread half the lime curd over the top. Top with half the whipped cream. Repeat with another cake layers and the remaining lime curd and cream. Top with the third cake layer and drizzle with the lime icing.

* homemade cake flour: 1 cup (140g) all purpose flour minus 2 tablespoons + 2 tablespoons corn starch

Serves 12-16 – I made 2/3 of the recipe above for a two-layer cake

Lavender lollipops

I’d planned a salad for today’s post – a very good one, actually – but I’m desperately in need of something sweet and colorful, even if virtually. :D

These were really fun to make and turned out better than the first lollipops I tried - can’t wait to try new flavors. Any suggestions? :D

Lavender lollipops
adapted from this recipe

½ cup (120ml) water
2 teaspoons edible dried lavender buds
1 cup (200g) sugar
1/3 cup light corn syrup
few drops of purple food coloring – I used Wilton’s and added it using a toothpick

Start by making a lavender infusion: place water and lavender in a small saucepan over medium heat and bring to a boil. Reduce heat to low and boil for 2-3 minutes. Remove from heat, cover and set aside until completely cold – I made the infusion the day before and left it covered at room temperature. Strain the infusion.

Oil a marble slab or baking sheet. Have ready at least a dozen wooden sucker sticks.

In a heavy 2-quart saucepan, combine the sugar, corn syrup and 1/3 cup (80ml) of the lavender infusion; stir to blend. Place over medium heat and bring to a boil, stirring occasionally. Cover and boil for 2-3 minutes. Uncover and insert a candy thermometer in the pan. Increase the heat to medium-high and cook, stirring occasionally, until the temperature reaches 143ºC/290ºF. If sugar crystals form on the pan sides, wash the down with a pastry brush dipped in warm water.
Remove the pan from the heat and immediately dip the bottom of it into a pan of cold water to arrest cooking, removing quickly before the mixture gets too cold. Place on a dry kitchen towel and add the food coloring.
Using a large metal spoon, immediately spoon a little less than 4cm (1½ in) pools of syrup onto the prepared marble slab/sheet*. Lay one end of the lollipop stick in each pool of syrup while still soft and push gently to secure in place. Dot a little extra syrup on the embedded end of the stick. Let cool at room temperature until completely set, about 2 hours.

Wrap each lollipop in cellophane or waxed paper. Store in an airtight container at room temperature for up to 1 month.

* once the mixture got cold and difficult to mold, I returned the pan to medium heat, stirring, until it became soft again (30 seconds or so)

Makes about 12

Lavender brigadeiro

Something’s happened to me and I might be scarred for life... I can’t make brigadeiros! :(

The last couple of times I made the recipe it never firmed up enough to be rolled into balls. And this time was no different – I had this mad idea of replacing chocolate for lavender buds and it actually tasted good, but the minute I placed the candy balls into the paper cups they started to spread... Not pretty. :(

I tried saving the recipe by placing the brigadeiro dough into tiny cups, like I did for my sister’s birthday party – except that I meant to do so that day.

But I still have hope – after watching these four adorable kids making the traditional brigadeiros I’m ready to try again. :)

Lavender brigadeiro
own creation

1 can (395g) sweetened condensed milk
2 teaspoons edible dried lavender buds
1 tablespoon unsalted butter + a bit extra for buttering the plate

Butter a large plate and set aside.
Place the lavender buds in a mortar and crush using a pestle.
Mix the condensed milk, ground lavender and 1 tablespoon butter in a saucepan and cook over low heat, stirring constantly – when the bottom of the pan starts to show and the mixture is a bit thicker, remove from heat and immediately pour into the prepared plate. Set aside to cool completely.
To serve, place 2.5cm (1 inch) portions into individual small cups or tiny bowls, or roll into balls (lightly butter your palms to do it), roll through granulated sugar and place into fluted paper cups.

Serves 10

Lavender and white chocolate mini pavlovas

Those around here in their 30s - like yours truly - probably remember Rick Astley: a thin, red haired guy that had a really powerful voice. It made me wonder how such a strong voice would come out of such a small person. For my younger audience – who must be thinking “what on earth is she talking about??” - Alex Band would be a similar example. :D

The lavender buds I used in this recipe are just the same: teeny tiny, but full of flavor.

Lavender and white chocolate mini pavlovas
own creation, based on a recipe from Donna Hay magazine

1/3 cup (80ml) egg whites
½ cup (100g) caster sugar
½ teaspoon edible dried lavender
1 tablespoon corn starch, sifted
1 teaspoon white vinegar
¾ cup (180ml) whipping cream
50g white chocolate shavings
lavender buds, to decorate

Preheat the oven to 150ºC/300ºF. Line a large baking sheet with non-stick baking paper (I used regular). Trace six 8cm rounds on one side of it then turn the paper over.
Place the sugar and lavender in a small food processor and process for 15 seconds or until the lavender buds are coarsely ground. Sift the sugar into a bowl and discard the excess lavender.
Place the egg white in the bowl of an electric mixer and whisk until stiff peaks form – the bowl must be completely free of fat and/or water.
Gradually add the sugar, whisking well, until the mixture is stiff and glossy - rub a little of the mixture between your fingertips; when you no longer feel the sugar granules, the mixture is ready.
Add the corn starch, vinegar and whisk until just combined.
Divide the mixture into the traced circles.
Reduce oven to 120ºC/250ºF and bake for 35 minutes – mine baked for 45.
Turn the oven off and allow the pavlovas to cool completely in the oven – I did this overnight and, even though the pavlovas seemed to be too soft when I turned off the oven, there was a thin, hard layer outside them on the following morning.
Whisk the cream until firm peaks form. Place a layer of whipped cream over each meringue and top with chocolate shavings and a few lavender buds – they are kind of bitter so you might want to decorate your pavlovas some other way.

Makes 6

Lavender marshmallows

It seemed like a good idea – something delicate, almost ethereal. But it did not turn out as I expected...

Have you tried lavender marshmallows? I remember seeing a photo on a magazine, months ago, but there was no recipe – it was an ad from a bakery or something. I decided to use a vanilla marshmallow recipe from DH mag #36 adding the dried lavender instead of vanilla extract.

The marshmallow was actually quite good – delicious and fluffy. But the problem was biting into the lavender buds – they tasted sort of bitter. Maybe grinding them with the sugar before making the syrup would solve this problem – I would love to hear your opinion about it.

Lavender marshmallows
adapted from Donna Hay magazine

4 tablespoons powdered gelatin
1 cup (240ml) warm water
660g caster sugar
1 1/3 cups glucose syrup
2/3 cup water, extra
3 tablespoons dried edible lavender*
200g confectioners’ sugar, sifted
35g (about 3 tablespoons) corn starch

Place the gelatin and warm water in the bowl of an electric mixer, stir well to combine and set aside. Place the sugar, glucose and extra water in a saucepan over medium heat. Bring to the boil and cook without stirring for 5-6 minutes or until soft ball stage (115ºC/240ºF) on a sugar thermometer.
With the mixer running at high speed, gradually add the hot syrup to the gelatin mixture. Add the lavender and beat for 10 minutes or until thick and fluffy. Pour into a lightly greased 25x35cm (10x14in) baking dish lined with non-stick baking paper, cover with lightly greased non-stick baking paper and refrigerate overnight (I used regular baking paper and oiled it very well).
Place the icing sugar and corn starch in a bowl and stir to combine. Turn the marshmallow onto a surface lightly dusted with a little of the icing sugar mixture and carefully remove the paper. Cut into 5cm (2in) squares – to make cutting easier, dip the knife in boiling water and wipe dry between each incision.
Dust with remaining icing sugar mixture and store in an airtight container

Makes 25 - I halved the recipe above, used a 20cm (8in) square pan and got 36 smaller marshmallows

Lavender madeleines

Enough with the bad magazines, right? Let’s talk about a really good one – Donna Hay’s.

Those who have read me for a while know about my love for anything Donna – besides delicious and fool-proof recipes, her magazine also brings beautiful ideas for home-décor and entertaining. You have also told me, through comments and emails, that some of you can’t find the magazine where you live and/or it costs too much for you to buy it on a regular basis. I have great news for you: Donna has launched her new website and it looks fantastic! You’ll find tons of recipes there (with photos!) and fabulous style ideas. Go on, take a look! I know you’ll love it. :)

Speaking of marvelous things and talented people, I got the recipe for these madeleines on Helen’s blog and made them using the lavender Allen sent me as a gift.

Lavender madeleines

5 tablespoons (70g) unsalted butter
1 tablespoon dried edible lavender
¾ cup (105g) flour
½ teaspoon baking powder
pinch of salt
1/3 cup (67g) sugar
grated zest of half a lemon
2 large eggs
2 tablespoons honey
2 teaspoons vanilla extract

Melt the butter with the lavender and let sit for 10 minutes to infuse. Strain but keep half of the lavender in with butter, or discard the whole amount.
Sieve together the flour, baking powder and salt.
Working with a stand mixer, beat the eggs, sugar and lemon zest until pale and thick, about 3 minutes. Add the honey and vanilla and beat for one minute more. Switch to a rubber spatula and incorporate the dry ingredients. Fold in the butter. Refrigerate the batter at least 2 hours or up to 3 days (it helps with the bumps characteristic of the madeleines).

Preheat oven at 200ºC/400ºF.
Butter and flour your madeleines molds and divide the batter evenly.
Bake for 12-14 minutes until they are golden brown.

Makes 12 – Helen got 24; I halved the recipe and got 15