Lavender-Orange Cake with Blackberry Cream
 
Yield: 12 to 16 servings
Ingredients
  • 1 (15.25-ounce) box yellow cake mix
  • 4 large eggs
  • ⅓ cup vegetable oil
  • ½ teaspoon vanilla extract
  • 1 cup sour cream
  • ½ cup water
  • 1 (3.4-ounce) box French vanilla instant pudding mix
  • 2 tablespoons fresh orange zest
  • 1 teaspoon culinary lavender
  • 1 recipe Blackberry Cream (recipe follows)
  • Garnish: orange peel curls*, lavender sprigs
Instructions
  1. Preheat oven to 350°.
  2. Spray an 18x13-inch rimmed baking sheet with cooking spray. Line with parchment paper, and spray again.
  3. In a large mixing bowl, combine cake mix, eggs, oil, vanilla extract, sour cream, water, and pudding mix. Beat at low speed with a mixer until blended. Increase mixer speed to medium, and beat for 2 minutes. Add orange zest and culinary lavender.
  4. Spread batter into prepared pan.
  5. Bake until a wooden pick inserted in the center of cake comes out clean, 15 to 17 minutes. Let cool completely in pan.
  6. Cut cake into 2 (13x9-inch) portions. Spread Blackberry Cream onto one cake portion, and top with remaining cake portion (right side up). Freeze for 4 to 6 hours.
  7. Using a sharp knife, trim cake edges to neaten. Cut cake into 12 to 16 pieces.
  8. Garnish with orange peel curls and lavender flowers, if desired.
  9. Serve cold.
Notes
*How to Make Citrus Peel Curls: Using a channel knife or a zesting tool, cut long strips of peel. Wrap strips around a straw to shape. Using kitchen shears, cut curled peel to desired lengths. Use immediately.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lavender-orange-cake-blackberry-cream-recipe/