Fluffy and floral!
Disclaimer: This is a sponsored post, which means I got the product I’m using for free in exchange. All opinions in this post are my own and I’m very careful with accepting sponsored posts. See full disclaimer here.
As you may know from my social media, I’ve been experimenting with lavender in collaboration with Blue Hill Slovenia, a small sustainable business that sells culinary lavender and other lavender products. I came up with this absolutely delicious recipe for a super fluffy, floral lavender white chocolate loaf cake. It’s really quick and simple to make and it’s perfect for long summer evenings, so get your baking hat on!
Lavender white chocolate loaf cake
- 200 g (1.5 cup) white flour
- 3 eggs
- 115 ml (1/2 cup) cooking cream
- 115 ml (1/2 cup) olive oil
- 100 g (1/2 cup) sugar
- 115 ml (1/2 cup) plain natural yoghurt
- 120 g (1 cup) grated white chocolate
- 8 g (1 tablespoon/1 packet) vanilla sugar
- 1.5 tablespoon dried lavender flower buds from Blue Hill Slovenia
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch of salt
Prep time: 15 min
Baking time: 40 min
Preheat the oven to 180°C (356 °F).
Beat the eggs, sugar and vanilla sugar with a handheld mixer or fork, then add yoghurt, cooking cream and olive oil and mix some more. Mix the dry ingredients in a separate bowl: grated white chocolate, flour, dried lavender flower buds, baking soda, salt and baking powder. Stir into the wet mixture and mix until uniform.
Pour into a loaf pan (about 20×5 cm/8×1.5 inch size) with baking paper and bake for 40 minutes or until it’s completely solid and golden brown. It’s best to check with a fork through the centre, if it comes out clean and not wet, it’s baked. Serve with some lemonade and enjoy!
What do you think? Would you try it?
If you need more tips for cooking with lavender, I’ll have a whole post coming out soon. Also, drop by Blue Hill Slovenia’s shop for your supply of eco, hand harvested culinary lavender and other products (they ship within the EU).
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