Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup blue violet petals, washed and dried
Special equipment needed:
- 2 8-inch round cake pans
- Parchment paper
- Stand mixer or hand mixer
- Food processor or mortar and pestle
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease and line the bottom of two 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl or the bowl of a stand mixer, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
6. In a food processor or mortar and pestle, pulse or crush the blue violet petals until finely chopped.
7. Fold the chopped blue violet petals into the cake batter until evenly distributed.
8. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
9. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
10. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 295
Fat: 12g
Carbohydrates: 43g
Protein: 4g
Sodium: 198mg
Sugar: 27g
Substitutions for ingredients:
- Blue violet petals can be substituted with other edible flowers such as lavender or rose petals.
Variations:
- Add 1/2 cup of fresh blueberries to the batter for a blueberry-violet cake.
- Use the cake as a base for a layered cake with frosting and additional edible flowers as decoration.
Tips and tricks:
- Make sure to wash and dry the blue violet petals thoroughly before using them in the cake batter.
- To make the cake more moist, brush the layers with a simple syrup made with equal parts sugar and water before frosting.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in the microwave for 10-15 seconds or in a preheated oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar or decorate with additional blue violet petals.
Garnishes:
- Fresh blueberries, whipped cream, or a simple buttercream frosting can be used as garnishes.
Pairings:
- Serve the cake with a cup of tea or coffee.
Suggested side dishes:
- Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is not rising properly, check the expiration date of the baking powder and make sure it is still active.
- If the cake is too dry, try adding an extra tablespoon of milk to the batter.
Food safety advice:
- Make sure to use only edible flowers that have not been treated with pesticides or other chemicals.
Food history:
- The use of edible flowers in baking dates back to ancient times, where they were used for their flavor and medicinal properties.
Flavor profiles:
- The blue violet petals add a subtle floral flavor to the cake, complementing the sweetness of the batter.
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat with afternoon tea.
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