Ingredients
Gluten Free Lemon & Lavender Cakes
- 125 g Buttermilk (or Coconut Cream)
- 1 1/2 tbsp Dried Culinary Lavender
- 125 g Organic Butter (or Ghee)
- 130 g brown rice
- 60 g potato starch
- 30 g tapioca starch
- 1/2 tsp Guar Gum
- 1 1/2 tsp baking powder, Aluminium Free
- 150 g Organic Raw Sugar or Coconut Sugar
- 2 organic eggs
- 1/2 lemon, zested
- 1/2 tsp vanilla essence
Lavender Buttercream Icing
- 200 g organic raw sugar
- 75 g Organic Butter, softened
- 4 drops Food Grade Lavender Essential Oil
- 5-10 drops Hoppers Natural Purple Food Colouring
Lavender Coconut Frosting
- 1 can coconut cream
- 1 tbsp honey
- 4 drops Food Grade Lavender Essential Oil
- 15-20 drops Hoppers Natural Purple Food Colouring
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat the oven to 180°C.
2. Place the buttermilk (or coconut cream) and lavender into the mixing bowl of the Thermomix and heat 5 Mins/50°/Speed 2.
3. Strain the buttermilk through a fine sieve, pushing the lavender into the sieve with the back of a spoon to extract as much of the flavour and oils out of the lavender into the milk. Discard the strained lavender seeds. Set aside & rinse the mixing bowl.
4. Place the butter (or ghee) into the mixing bowl and melt 1-2 Min/50°/Speed 2. Scrape down the sides of the bowl and add the butter to the lavender buttermilk. Rinse and thoroughly dry the mixing bowl.
5. Place the rice into the mixing bowl and mill 2 Mins/Speed 9. Scrape down the sides of the bowl. Add the potato starch, tapioca, guar gum and baking powder and mix together 10 Sec/Speed 6. Set aside.
6. Place the raw sugar or coconut sugar into the mixing bowl and mill 10 Sec/Speed 9.
7. Add the eggs, lemon rind and vanilla and cream together 20 Sec/Speed 4.
8. Add the flour mixture and buttermilk/butter (or coconut milk/ghee) mixture, in three additions, beginning and ending with flour, gently combining approx. 3-5 Sec/Speed 3-4 after each addition or until just combined. Be careful not to over mix the batter.
9. Fill 12 x 1/3 cup sized paper cupcake cups 2/3 full with batter and place onto a baking tray.
10. Bake for 20 minutes or until a skewer inserted comes out clean. If the skewer is just about clean, you can pull them out, as the residual heat will cook them through. You don't want to overcook them! Leave to cool completely on a wire rack before icing.
1. Place the sugar into the mixing bowl and mill 20 Sec/Speed 9.
2. Add the remaining ingredients and whip 30 Sec/Speed 4.
3. Place into a piping bag fitted with desired nozzle and pipe onto cooled cakes and lightly sprinkle with extra dried lavender.
1. Place the unopened can of coconut cream upside down in the fridge and leave to chill overnight. Turn back over and pop the top of the coconut cream can and scoop out the firm thick cream into the mixing bowl. (About half way down you will reach a more watery coconut liquid. Save that liquid for smoothies etc in a sealed jar in the fridge.)
2. Add the remaining ingredients and whip 20-30 Sec/Speed 4.
3. Place into a piping bag fitted with desired nozzle and pipe onto cooled cakes and lightly sprinkle with extra dried lavender.
Lavender Buttercream Icing
Lavender Coconut Frosting
Tip
(Pictured are the Lactose & Casein Free Version with Coconut Frosting - The colouring of the Buttercream is a slightly different shade of purple. Just play with the colouring until you get the desired colour.)
These beautiful cakes are an absolute hit!! Gluten Free….but not gluten free with that horrible connotation of dry, and gritty and a very distinctive taste! This is Gluten Free with deliciousness and perhaps what someone wouldn’t even realise was gluten free unless told! It’s an absolute winner for the Gluten Free’s out there and just those that are cutting back on gluten and would like an alternative!
I mean you’ve got to try it!!! I’ve done this batter over the last few years as larger cakes for weddings with a gorgeous White Chocolate & Lavender Ganache in the layers.Oh yum!! I’ve done it like this in little cupcakes for smaller gatherings like baby showers and a Bridal Shower and it never ceases to delight!
Lavender is so amazing in food! I absolutely love it! You’ll see me use it a fair bit! I’ve got a few recipes to put up that use it, like my Lavender Icecream ( I developed it when I studied as a Chef) etc! Stay tuned!
I always use Guar Gum in my Gluten Free baking. It comes from the Guar Bean. Xantham gum is typically used, however it can come from a variety of sources including corn, wheat, dairy or soy, so I find guar a more reliable source for gluten free.
I’m going to give you two different versions. My classic version is made with buttermilk and butter, and finished with a buttercream icing however I’ve tweaked it so that they can be made to suit those that are Lactose & Casein intolerant by replacing the buttermilk with coconut cream and the butter with ghee. The ghee is still a ‘dairy’ product, however if made correctly the lactose and casein which often are the allergenic properties of dairy products, have been removed, making it suitable for some. If you are truly dairy intollerent, then use a dairy free alternative to ghee. The Lactose & Casein free version is really yummy, but the crumb is a touch firmer than the original. I’ve also used a whipped Coconut Cream Frosting on the top. It is yummy and creamy, different in texture to my buttercream, however is sure to delight those that can’t have butter!
Buttermilk has an amazing effect on baked goods. When combined with baking soda, it helps to add more moisture, giving a more tender final product, making it perfect to use in gluten free baking where we really need that extra moisture and tenderness!
I absolutely love butter! We go through so much butter in my house! There are so many amazing health benefits to butter, which I’ll talk all about more in another post!
These cupcakes still have some organic raw sugar in them, so they are what we term a treat in our house! You can successfully replace this in either version with coconut palm sugar and it is very yummy, but you lose the creamy colour and end up with a more brown crumb and a little less intense lavender flavour.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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