I frequently see recipes I want to make and I will print the recipe and put it in a file to make later. However, there are a few times when I run across a recipe that I want to make right now. Chef Ronit’s lavender loaf cake is one of those recipes.
Funny though, I did want to make this right away but the bananas I bought were still a little green and then took forever to ripen. Then in the meantime I used some of the limes I had and as a result used more lemon in this cake and a little less lime. The cake was delicious anyways even with these changes.
I have been following Chef Ronit for some time now and love the creativity in her kitchen. Currently she is a private chef but her emphasis on her blog is to promote daily cooking from scratch in a home setting. In addition she has professional experience as a culinary journalist (I love the way she writes) and was the head chef in a couple of restaurants.
Why did this recipe draw my attention? First of all lavender is a favorite herb that I have been growing and using in my cooking for over 30 years. I love the flower itself for its aroma and beautiful color and then most of all what it can add to recipes. Yes, it can be very potent and needs to be added with caution as a little does go a long way. I grew Lavandula ‘Hidcote’ as shown below. “Munsted” is another good culinary lavender to grow.
If you can’t grow it there are lots of lavender farms and of course there is always the internet to get quality lavender buds.
Second, I do enjoy all kinds of nuts whether just to snack on them, as an ingredient in a recipe or just as a garnish. Pistachios are at the top of the list!
Third, citrus flavors such as lime and lemon give so much of a boost to recipes.
Fourth, dried lavender buds can keep their wonderful flavor for a few years. Just store them in a dark place like your pantry. A covered ceramic jar works great as it also keeps the “color” in the lavender buds especially if you plan to use them as a garnish. These buds are from 2016 before I moved…
So, there you have four good reasons to make this cake – you will not be disappointed.
Lavender Loaf Cake With Pistachios, Lime and Lemon, Adapted
- 1/2 cup mashed ripe banana (1 large)
- 3/4 cup sugar
- 2 tbsp. lavender honey (1 tbsp. dried lavender buds plus 3/4-1 cup mild honey); heat honey, add lavender, remove from heat, cover for 24 hours at room temperature, then remove buds
- 2 x-large eggs
- 2-4 tbsp. fresh lime juice
- 2 tbsp. fresh lemon juice
- 1 tbsp. lime zest
- 1/2 cup vegetable oil
- 1/2 cup pistachios, unsalted and coarsely chopped
- lavender sugar (blend 1/4 cup sugar with 1 tbsp. lavender buds)
- 2 cups flour
- 1 tbsp. baking powder
- 1/4 tsp. salt
Preheat the oven to 340°F or 170°C. This temperature is correct – do not raise to 350°F. I use a baking spray that contains flour to prepare the 5×10-inch pan for baking. Keep the pan in the refrigerator until you are ready to add the ingredients.
In a spice grinder, mix the lavender buds and 1/4 cup sugar. I actually have a grinder just for lavender.
Make the lavender honey by heating 3/4-1 cup of mild honey such as clover. Add 1 tbsp. dried lavender flowers and allow to steep for 24 hours at room temperature, covered. Reheat and remove buds through a strainer.
In a large bowl, whisk together the banana, sugar, honey, eggs, lime and lemon juice, lime zest and vegetable oil. Add the pistachios and lavender sugar. Add the flour, baking powder and salt and whisk together. Pour the batter into the prepared pan and bake for 40-50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool for 5 minutes before removing from the pan to finish cooling on a rack. Glaze once the cake is cool.
- 1/2 cup powdered sugar
- lime or lemon juice
Add the powdered sugar to a small bowl and gradually add lime juice until you get a thick glaze. Pour over the cooled cake. Double the recipe for a more complete covering.
- lavender buds (optional)
- lime zests kept in ice water for 5 minutes and drained (optional)
Add to the glaze before it dries.
Recipe by cookingwithauntjuju.com