So, I was given the ultimate vegan blogger honor the other day. My friend Jenny asked me to do her wedding cake!
WIth some talk I also convinced her to let me do most of the food for most of her wedding, as well.
So first, congradulation are in order to Ms. Jennifer Harder Mr. John Alexander, the future Harder-Alexanders.
The wedding is not until May 2010, but time does move by oh so very quickly and of course I need to practice, so periodically that is what I will be doing... Practicing! As if there is any reason _not_ to make cakes that you disseminate among your friends on a semi-regular basis!
So... Round one. I believe I did find one good lavender lemon cake for one layer. I will also likely do a chocolate layer, as well as a diabetes-friendly Groom's carrot cake.
An added bonus of this cake was that it was served to a friend of mine who has a nightshade allergy. The powdered vegan egg replacers tend to contain potato starch in them, while this recipe used no such agents.
So, onto the recipe...
Lavender-infused Lemon Layer Cake
2 1/2 C Pastry or Cake flour
1 1/2 C sugar
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/4 C plus 2 T butter sub
2 T fresh lemon juice
1 C + 1 T water
grated zest of 1 large organic lemon
3/4 C soy or rice milk
1 and 1/2 tsp vanilla
1 tsp lemon extract
2 t dried lavender blossoms
Bring the water to a boil, cut the heat, add the lavender. Let cool. Strain and set aside. Discard the lavender blooms (or make more tea with em!)
Preheat the oven to 350 degrees.
Prepare two 9 inch round cake pans by covering them with a thin layer of shorteing then dusting them with flour, tapping off any extra flour.
Mix the dry ingredients together and stir well.
Mix together the wet ingredients and the lemon zest. I cut the butter-sub in with a blender, but to each their own. Pour the wet ingredients into a mixing bowl. From there I sift the dry ingredients into the wet ingredients and stir just until consistent, about one minute.
Pour evenly into the pans, and set in the oven. Bake for 25 minutes or until done (a toothpick or fork inserted in comes out without batter sticking to it).
Remove from oven, let cool for a couple of minutes, run a knife around the edges, and invert onto a cooling rack.
Next up.. The curd.
1/2 C lemon juice
1/4 C water
3/4 C sugar
2 T cornstarch
1/8 tsp salt
grated zest of 1 organic lemon
3 T. full fat soymilk, nut milk, or organic nondairy creamer
1 T Butter Sub (I used coconut butter here)
In a blender, mix together the juice, water, sugar, cornstarch and salt. Pour into a heavy saucepan with the zest. Whisk over medium heat, stirring constantly, until it comes to a full boil. Boil 1 minute, not stirring. It should be thickened and turning clear. Remove from heat. Add milk choice or alternate and butter choice. Blend well with the whisk. Cool the curd, then refrigerate in a covered container. It thickens as it cools.
When everything is cooled, well... Do assemble as you would any layer cake, with the curd in the middle. I suddenly lost my attention to detail so will hopefully post proper assembly instructions later.