It’s Ms Corelyn’s birthday today, and so to celebrate, I asked her what kind of cake she wanted. Corelyn isn’t really a cake person, or a sweets person, so it’s always a tough call on what to make her. Last year she lived in Virginia, and two years we were in Vegas for her birthday, so it’s been three years since we even HAD cake on her birthday.
But we discovered a delicious option for a savory-loving lady: Lavender Lemon Cake.
This cake came together quite simply, and smelled delicious as it cooked away in my kitchen. It uses lemon as a sweet addition to lavender, but isn’t overly sweet like a typical vanilla or chocolate cake.
I also learned in the process how to blanche almonds for skin-removal. First, you boil some water. Then, you put your almonds in a bowl.
Just cover them with boiling water, and let them set about one minute.
Drain, and rinse with cold water. Now, the skins should peel off.
Peel all the skins off, and pat them dry! Now you can grind them and use them in this recipe!
Note on the recipe: I followed the recipe, but it ended up only taking 35 minutes to bake, so make sure your checking your cake – and follow your nose! Once you start to smell it, it might almost be done.
Happy Birthday, Corelyn! I can’t wait for you to try this cake tonight!