Last week I posted a request for flavor ideas on facebook. There were a few really awesome flavor ideas, but no one voted on anyone else's ideas!! So we drew out of a hat :)
Lucky me! It was one of the ideas I was really excited about: Lavender. I'm a life long lover of lavender, (Wow, say that 3 times fast...) and have wanted to test it out in some baked goods. BUT as a first time baker using lavender, I was hesitant to let it be the leader in the cake. And what screams spring more than lemon??
The colors and flavors of this treat are perfect for spring. They brighten up the cloudiest of days, and would be an awesome dessert for a picnic at the park.
Give them a test! I really like them! They're light and airy, a little sweet, a hint of lavender.
Lemon Lavender Tea Cakes
1/2 cup melted Earth Balance
1 cup sugar
1/2 teaspoon lemon extract (I recommend making your own!! Post coming soon)
2/3 cup applesauce (unsweetened)
1 1/2 cups almond meal/flour (I use Bob's Red mill)
1/2 cup All purpose gluten free flour mix (also used Bob's Red Mill)
Xantham gum (follow directions on your all purpose blend bag)
1 teaspoon baking powder
2 1/2 teaspoons dried lavender (I ground them up with a mortar and pestal, could use extract instead)
1/2 cup lemon juice
1 1/2 teaspoon fine lemon zest
Preheat oven to 350.
Beat margarine, sugar, and lemon extract. Add applesauce, and mix well. In a seperate bowl, blend all dry ingredients. Slowly add dry mix to wet mix. After well incorporated, add lemon juice and zest. Mix until juice is well incorporated.
I used a petit four pan I recently snagged from Sur La Table. You could do these in cupcake tins, or any fancy tea cake tins you find. (Yard sales and thrift stores have some really cool ones!)
Bake at 350 for about 20 minutes. (Depending on the size of your pan)
As always, thanks for reading.
Let me know what YOU thought!