While making my first batch of herbed coconut oil, thousands of complimentary flavor combinations soared through my mind. Blueberry yum yum is an incredibly floral and sweet strain of ganja, with gorgeous purple flecks dotting each bud. Herein lies plenty of culinary potential. As the oil simmered ever so slightly and the ganja released its essense, a tropical bouquet emanated, rising to meet my nose. Combined with the warming sun and my urge to sport pastels, this sweetly floral oil begged for lavender and lemon, with a little banana to compliment the coconut oil.
Let’s make April 20th a little more elegant with this springtime coffee cake.
The Learning Curve
Don’t overfill. I was expecting my cakes to fall a little flat my first time around, so I compensated with a little extra batter in each ramekin. Clearly, looking back on it that wasn’t the right course of action. Batter erupted from the edge of each ramekin, spilling out on to the baking sheet. Use 3 ramekins and fill them only to the line.
Bake in the top section of your oven. I baked my cakes in the middle of the oven and, as a result, my crumble didn’t really brown enough. Keep it hot on the upper third rack .
Special Lemon Lavender Coffee Cafe
- Zest of one lemon
- 3 t dried culinary lavender
- 1 C all purpose flour
- 1/2 C lavender sugar
- pinch salt
- 1 t baking soda
- 2 T herb-infused oil
- 2 T butter + 1 T for the crumble
- 1/4 C yogurt
- 1/2 C mashed banana
- 1 T lemon juice
- 1/2 t vanilla
- 1 egg
- 1/3 C chopped pecans
- Mixing bowls
- Sifter // mesh sieve
- Rubber spatula
- 3 ramekins
- Baking sheet
Add lemon zest and lavender to yogurt. Stir and store in airtight container overnight in fridge. Strain when ready to use.
Preheat oven to 350° F. Butter your ramekin.
In a large bowl, sift together your flour, sugar, baking soda, and salt. Measure out 1/2 C and set aside.
Combine pecans and reserved flour. Chop butter into tiny bits and rub together with the crumble.
Combine mashed banana with lemon juice then combine with butter, oil, vanilla, egg and yogurt.
Fold in the flour mixture, being very careful not to over mix. Add to ramekin and sprinkle with crumble
Bake for 30-35 minutes, until browned on top and springy. Allow to cool before serving.
Enjoy with coffee or tea.