How about a handmade lavender cake with a… twist? Ok… let us first of all explain what a “submarine” is… In Greece, there is this traditional sweet that comes in various flavors (vanilla, mastic, rose, orange etc)…
The traditional way to serve it, it to take a spoon of this sweet and “sink” it in a glass of cold water. This is why it is called “submarine” sweet! But, in this recipe we are going to use this sweet, as an icing for our lavender cake!
Time to cook for a good cause, since with every Wise Greece product that you purchase and use in your daily cooking, you help us provide food to children and homeless in need.
95gr lavender honey
1/2 tsp vanilla extract
1/4 tsp salt
1/2 tsp soda
1 tsp baking powder
1 tsp lavender
zest of 1 lemon
180 ml. fresh milk
320 g. plain flour
For the glaze:
8 spoons of Bariamis submarine sweet
4 spoons fresh milk
purple food coloring (edible)
1. In a bowl, add the butter and sugar together. Use the mixer on medium-high speed for 3′-4 ‘until you have a smooth mixture.
2. Add the eggs one by one and continue for a few more minutes. Sieve all the powders (flour, baking soda, salt) and add them to the mixture with the milk. Use the mixer at low speed until you have a smooth mixture.
3. Then add the lemon zest, vanilla and lavender and mix to integrate.
4. Grease with butter a classic form for cakes.
5. Bake at 175 degrees Celsius for 40 ‘- 50′.
6. Take the cake out of the oven and let it cool down. Now you can prepare the glaze. Melt the submarine sweet in a bain-marie and add the milk and the artificial color. Stir to homogenize and use the mixture to decorate the cake!
We would like to thank our friend and food blogger Ariadne Pylarinoy, for this wonderful recipe! Check out her blog for more recipes!