Black Lavender Bundt Cakes

I love tea, as anyone who spends any time with me knows. I even travel with my own tea bags – always. One of my favorite teamakers is Smith Tea from Oregon. This summer I tried their Black Lavender tea, and really enjoyed it. And then I saw the recipe on their website where they flavored these adorable mini bundt cakes with it, and I was so curious to give it a try.

Not only are these cakes so pretty, but the aroma is lovely and they flavor is perfectly subtle. I loved them. I’d probably use a little less food coloring next time to make sure they were lavender and not purple (!), but that certainly didn’t impact the taste. These are perfect for a dessert, tea-time, or a wedding or baby shower.
Enjoy!
 
Black Lavender Bundt Cakes
Recipe makes 6 mini bundt cakes
 
INGREDIENTS:
Cakes:

• 2 Tbsp Smith Tea Black Lavender (approx. 3 teabags worth)
• ½ cup butter, softened
• ¾ cup sugar, divided
• ¼ tsp salt
• 1 egg plus 1 egg yolk, at room temperature
• ¾ cup flour
• 3 Tbsp cream

 
Frosting:

• 2 ½ cups powdered sugar
• ¼ cup melted butter
• ¼ cup cream
• 1 tsp vanilla
• Lavender food coloring (I used this one from Amazon)
• Dried lavender for topping (be sure to use culinary grade lavender)

 
PREPARATION:
1.  Preheat the oven to 350F.

2.  Add the Smith Black Lavender tea and 1 Tbsp of sugar to a mortar and pestle, and grind into a powder.

3.  In a medium bowl, add the butter, the rest of the sugar, salt, and the ground tea. Beat with a hand mixer until fluffy  - approximately 2 minutes.

4.  Add in the egg and egg yolk and beat until just combined.

5.  Then add the flour and mix until you can no longer see the flour. Then add in the cream, and mix until just combined – about 30 seconds.

6.  Grease mini bundt cake pans with baking/cooking spray. (I use a silicone mold, so I also place it onto a cookie tray for support. This is the link to the one I have from Amazon.)

7.  Place the batter into a piping bag and cut off a large hole at the tip. Fill each bundt cake halfway with batter.

8.  Bake in the preheated oven for 18-20 minutes. Do not over bake. Let cool for 15 minutes before removing the caked from the molds.

9.  For the frosting, add all the ingredients into a microwave safe bowl and place in the microwave for 20 second increments, whisking each time until it’s a drizzle consistency.

10.  Dip each cake into the frosting and finish with a lavender sprig. Mix the frosting between each dip, as the icing is designed to harden as it cools. If needed, it can be reheated to get the drizzle consistency again.
 

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