Lemon and Lavender Soak Cake

(0)
170°C
Temperature
Temp
1
long or 4 small loaf cakes

What you'll need

Directions

Prep

Add DAWN® Crème Cake Base, DAWN® Lemon Fruit Concentrate, Whole Egg, Vegetable Oil and Water 225g to a mixing bowl fitted with a beater and mix for 1 minute on slow speed and then 3 minutes on medium speed. Deposit 1550g into a long loaf tin or 450g into a standard 1lb loaf tin.

Bake

Bake in a deck oven at 170°C for 60-70 minutes for the long loaf or at 180°C for approximately 45 minutes for the 450g loaf.

Prep

Add all the lavender flowers, sugar, and water 200g to a saucepan and bring to the boil, allow to boil for 2 minutes, then remove from the heat. Allow to cool and infuse for 20 minutes then strain to remove the lavender flowers from the syrup.

Finish

Using a pipette or syringe, start injecting the syrup into the loaf cake from the top, injecting at 2cm apart throughout the length of the cake. Mix the DAWN® Premium Crystal Glaze and lavender flavouring together and brush over the surface of the loaf cake. Allow to dry, then cut and serve.

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Lemon and Lavender Soak Cake

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