Lilac Cake – Lilac and Vanilla Victoria Sandwich Cake with Lilac Honey and Mascarpone Frosting

Lilac honey mascarpone
Lilac cake with mascarpone and lilac honey frosting

Lilac and Vanilla Victoria Sandwich Cake with Lilac Honey and Mascarpone Frosting

This Lilac and Vanilla Victoria Sandwich Cake is early summer on a plate!  It tastes wonderful – creamy, buttery and floral – and looks beautiful with its decoration of edible flowers.  I made my Lilac Cake for a special family tea, which thanks to recent surprisingly sunny weather, we were actually able to eat in the garden, close to the tree that had provided the blossoms.

This is a simple Victoria Sandwich cake, which is flavoured with lilac through the use of Lilac Sugar in the cake mix and Lilac Honey in the frosting.     It is really easy to make both the flavoured Sugar and Honey but you need to do this around a week before you plan to make your Lilac Cakee to allow the lilac flavour to be absorbed.   If you don’t have the time, inclination or opportunity to do this, you can make the cake without the lilac flavour – just use ordinary sugar in the cake mix and ordinary honey in the frosting.  The cake will still be delicious but, personally, I think it is worth going down the lilac route as the taste is unusual and results in a beautiful floral cake (to taste and to look at!) which captures the spirit of an early English summer.

Lilac honey for frosting
Lilac honey
Equipment

2 x 21 cm  or containers

Lilac cake
Eggs
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Lilac mascarpone and honey

Lilac and Vanilla Victoria Sandwich Cake with Lilac Honey and Mascarpone Frosting

  • Author: Tastebotanical
  • Prep Time: 60
  • Cook Time: 35
  • Total Time: 1 hour 35 minutes
  • Yield: for 10 people 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

This is a fabulous Lilac Cake which celebrates the taste of English lilac.  It looks and tastes amazing and would be fantastic for an early summer birthday or special party.


Scale

Ingredients

For the cake:

  • 450 g butter (softened)
  • 450 g Lilac Sugar (or caster sugar)
  • 8 eggs
  • 450 g self-raising flour
  • 7 tablespoons of milk
  • 2 teaspoons of [amazon_link asins='B00DUF3D9C|B0046EJ570|B00DUF3D9C|B00DUF3D9C|B007TA9ONI' text='Vanilla Essence' template='ProductLink' store='tastebotanica-21success|tastebotanica-20|tastebotani0c-21success|tastebotani0a-21success|tastebotani01-21success' marketplace='UK|US|IT|FR|DE' link_id='9c5499ff-68a6-11e8-a321-8188ded5e5dd']

For the frosting:

  • 500 g mascarpone
  • 2 tbs of Lilac Honey (or ordinary honey)
  • Fresh lilac flowers from two flower heads

Instructions

Method:  Cake

  1. Set your oven to 180 degrees centigrade or Gas Mark 4.
  2. Cream the butter with the sugar.  (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier!)
  3. Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour.
  4. Once the eggs have been incorporated add the rest of the self-raising flour.
  5. Add the milk and the vanilla extract.  It really makes a difference if you use a good quality vanilla extract – as opposed to vanilla essence – as this will give it a much more intense flavour.
  6. Grease your Victoria Sandwich tins or containers and then add the cake mixture.
  7. Bake your cakes in the oven for around 35 minutes.  They are done when they are golden brown, springy to the touch and have shrunk away from the edge of the tin.  You can test this by inserting a skewer in the middle of the cake – if it comes out cleanly with no mixture attached, your cake is done.
  8. Allow your cakes to cool on a rack before removing them from the tins or containers.

Method:  Frosting

  1. Beat the mascarpone and honey together in a food processor or using a hand blender until the mixture has thickened slightly.
  2. Use a third of the frosting to sandwich together your two cakes.
  3. Spread the remaining frosting over the top and sides of the assembled Lilac Cake.
  4. Take the small lilac flowers off the flower heads and wash them in cold water.   Allow to dry off on kitchen towel and then use them to decorate the top of the cake.   You need to complete this part of the decoration just before you are ready to serve the cake to ensure that the flowers look fresh and lovely!
  5. In the (unlikely) event that there is any Lilac Cake left over, this needs to be stored in the fridge due to the mascarpone icing.  It will keep for a couple of days but, like all sponge cakes, it tastes better when it is freshly made.

Notes

Make sure that the lilac you use has not been treated with chemicals.  The best place to get it is from your garden or that of a friend or neighbour.  Shop-bought lilac is not suitable for this recipe.

Keywords: lilac cake, lilac and vanilla cake

Mascarpone and lilac honey frosting
Spread the frosting on the Lilac Cake
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Elderflower and lemon cupcakes
Cupcake cases – nearly all filled!
Equipment

2 x cupcake trays; 24 cupcake papers, mixing bowl

Elderflower
Elderflower and lemon cupcakes
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Elderflower

Elderflower and Lemon Cupcakes

  • Author: Tastebotanical
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 24 cakes 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

These scrumptious little cakes, flavoured with elderflower and lemon, are a perfect addition to afternoon tea!


Scale

Ingredients

For the cakes:

  • 250 g butter
  • 250 g caster sugar
  • 4 large eggs
  • 250 g self-raising flour
  • Grated zest of 1 lemon
  • 4 tbs elderflower cordial

For the icing:


Instructions

  1. Set your oven to 200 degrees C/gas mark 6.
  2. Put your cupcake papers into your cupcake trays.
  3. Make the cake batter by creaming together the 250 g butter with the 250 g sugar.   Add the eggs gradually to ensure the mixture does not curdle.  Then add the 250 g self-raising flour.
  4. Add the grated lemon zest and the 4 tbs of cordial to the mixture and stir to combine.
  5. Put a dessert spoon of the cake mixture into each of the cupcake papers.
  6. Put your cupcake trays into the oven and cook for around 15 minutes.  The cakes will be done when they are golden brown and springy to the touch.
  7. Remove the cupcakes from the trays and put on a rack to cool.
  8. Make the icing by putting the 500g icing sugar, 250 g butter, lemon juice and 3 tbs elderflower cordial in a mixing bowl and beating until they form a pale, smooth icing.   Ice the cooled cupcakes and decorate as you wish!

Keywords: elderflower and lemon cake, elderflower cupcakes

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Recipe for Rhubarb and Vanilla Victoria Sandwich cake

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Victoria Sandwich Cake

Rhubarb and Vanilla Victoria Sandwich cake

  • Author: Tastebotanical
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: for 6 people 1x
  • Category: Cake
  • Cuisine: English

Description

Creamy with a zip of fruity flavour, this rhubarb cake is a winner at tea-time!


Scale

Ingredients

For the cake:

  • 225 g butter (softened)
  • 225 g caster sugar
  • 4 eggs
  • 225 g self-raising flour
  • 4 tablespoons of milk
  • 1 teaspoon of vanilla essence
  • Icing sugar (to dust the top of the finished cake)

For the filling:

  • Around 200 g Rhubarb Curd
  • Around 200 g double cream (whipped to soft peaks)

Instructions

  1. Set your oven to 180 degrees centigrade or Gas Mark 4.
  2. Cream the butter with the caster sugar.  (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier!)
  3. Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour.
  4. Once the eggs have been incorporated add the rest of the self-raising flour.
  5. Add the milk and the vanilla extract.  It really makes a difference if you use a good quality vanilla extract – as opposed to vanilla essence – as this will give it a much more intense flavour.
  6. Grease your Victoria Sandwich tin or container and then add the cake mixture.
  7. Bake your cake in the oven for around 30 minutes.  It is done when it is golden brown, springy to the touch and has shrunk away from the edge of the tin.  You can test it by inserting a skewer in the middle of the cake – if it comes out cleanly with no mixture attached, your cake is done.
  8. Allow your cake to cool on a rack before removing it from the tin or container.
  9. Once the cake is cool, slice it in half horizontally (I find a bread knife is good for doing this).
  10. Spread the Rhubarb Curd on one half of the cake followed by the whipped cream and then put the other half of the cake on top.
  11. Dust the cake with icing sugar by shaking a small amount through a sieve onto the top.
  12. You will need to keep the cake in the fridge if not using immediately as it contains cream and Rhubarb Curd.  If stored in the fridge, remove it around half an hour before eating to allow it to come up to room temperature.

Keywords: rhubarb cake

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Recipe for Rhubarb Upside Down Cake

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Rhubarb Upside Down Cake

  • Author: Tastebotanical
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: for 6 people 1x
  • Category: Cake
  • Cuisine: English

Description

Rhubarb Upside Down Cake can be served as a cake with morning coffee or afternoon tea or as a desssert with cream or ice cream.


Scale

Ingredients

For the rhubarb topping:

  • 300 g (10 oz) rhubarb
  • 180 g (6 oz)  caster sugar
  • 50 g  (2 oz) butter

For the cake:

  • 125 g (5 oz) butter
  • 125 g (5 oz) caster sugar
  • 125 g (5 oz) self-raising flour
  • 2 large eggs
  • 1 tablespoon milk

Instructions

  1. Preheat the oven to 180 degrees C/gas mark 4.
  2. Wash the rhubarb stalks thoroughly.  Cut into small pieces of around 1 cm.
  3. Put the rhubarb pieces, 180 g (6 oz) caster sugar and 50 g (2 oz) butter into your tarte-tatin dish or frying pan and put on a low heat for around 15 minutes.   The rhubarb will soften and, initially release a lot of moisture, but by the end of the time the mixture should be syrupy and jam-like in consistency.   Remove the pan from the heat and allow the mixture to cool slightly.
  4. Make the cake batter by creaming together the 125 g (5 oz) butter with the 125 g (5 oz) sugar.   Add the eggs gradually to ensure the mixture does not curdle.  Then add the 125 g (5 oz) self-raising flour followed by the 1 tablespoon of milk.
  5. Spoon the cake batter on top of the syrupy mixture in your tarte-tatin dish or frying pan.
  6. Put the dish into the oven for around 30 minutes.   At the end of this time, the cake should be light brown and springy to the touch.
  7. Remove from the oven and allow to cool for around 5 minutes.   Then, put a plate over the pan, turn it upside down and remove the pan so that the cake is on the plate rhubarb-side upwards.   Don’t leave it any longer than this or it will be hard to turn it out as the jammy mixture will solidify as it cools and glue the cake to the pan!
  8. You can either serve immediately when it is warm or leave to cool to room temperature.

Notes

You will need a cast iron tarte-tatin dish or a cast iron frying pan which can be used on the hob and also can be put in the oven.

Keywords: rhubarb cake

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