Spring is always an exciting time as nature wakes up. New plants sprouting from the ground, the first wildflower blooms opening and leaves slowly unfurling. Lilacs are always a highly anticipated part of the rythym of spring around here. Our property is surround by lilac bushes so we always have a fresh bouquet in the kitchen and their lovely floral scent wafts around our property for a couple of weeks. This year I did some experimenting with adding lilacs to my baking and learned a few tricks to capture that delicate floral essence. The key is to infuse the lilacs into the ingredients before baking with them. I infused the butter, sugar and honey for 12 hours before mixing this little loaf cake and it created a delicate but floral flavour in the cake. It is a lovely, light spring treat and a little something different.
Lilac Honey Loaf Cake
Ingredients:
1/2 cup unsalted butter softened
1/4 cup granulated sugar
1 cup lilac blossoms, packed, divided into 1/2 cups
4-5 conical springs of lilacs
2 eggs
1 tsp vanilla
2 1/4 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1/2 buttermilk
1/2 cup honey
Directions:
At least 12 hours before you want to make the cake take a small bowl and mix 1/2 cup of lilac blossoms into the softened butter. Mash them together well and press it down into the bowl. Cover tightly with plastic wrap and place another bowl the same size on top to help weight the butter mixture down. Let sit for at least 12 hours.
In a small container or 500ml mason jar combine sugar and 2 of the conical springs of lilac blossoms. Seal the jar with a lid and let sit at least 12 hours.
Also in a small container or 500ml mason jar add the honey and 2-3 conical springs of lilacs. I found for the sugar and honey it was fine to leave the blossoms on the little springs to save the work of removing all those blossoms. Again, seal the jar/container with a lid and let sit at least 12 hours. I found 12 hours worked nicely but if you want to go for a stronger lilac flavour try letting all of these sit longer.
When you are ready to bake, grease a 9"x5" loaf pan and preheat your oven to 350 degrees.
Uncover the butter and scoop into a sieve, use a spatula to press the butter through the sieve to separate the lilac blossoms. Put butter into a large bowl.
Repeat with the honey in the sieve, set honey aside in a small bowl and add the buttermilk to it, gently mix.
Pull the lilac springs out of the sugar as well as any pieces that may have separated. Add sugar to the butter.
Cream sugar and butter until light and fluffy. Add eggs one at a time and mix to combine after each addition. Add vanilla and 1/2 cup lilac blossoms and combine.
In a medium bowl, whisk together the flour, baking powder and salt and set aside.
Add half of the dry ingredients to the butter mixture, mix to incorporate, add half the honey mixture, then repeat with remaining flour and honey. Incorporate after each addition.
Pour into prepared loaf pan. Sprinkle with turbinado sugar or granulated sugar. Bake for 45-55min until a cake tester comes out clean. Let cool in pan, remove and enjoy.
Best njoyed the day of but you can store in an airtight container for a couple of days.
For more lilac flavour try making extra lilac honey and/or sugar and using the lilac sugar for sprinkling on top before baking or brushing the lilac honey on top while cake is still warm out of the oven.
Enjoy!
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