• About
  • Contact
  • Work with me
  • As Seen In

84th&3rd

Unprocessed allergy-friendly recipes

84thand3rd
  • Food
    • *THAT* Chocolate Cake
    • Recipes
    • Dining Out
  • Travel
  • Life
« Best Australian Blogs 2012 – Sydney Writers Centre
Lemon Curd – rules and bending the rules »

Lemon, Lavender and Honey Chiffon Cake

April 16, 2012 By JJ 24 Comments

12-04-15_LemonLavenderChiffon

I am a lemon girl all the way, always have been – only chocolate gives lemon any hope of an equal fight, and it still depends on the day! So I was completely on board when we chose Lemon for our April Sweet Adventures Blog Hop.

I wanted to make a cake – Angel Food Cake to be exact – and spike it with copious amounts of lemon. But Angel Food Cake has the same issue as Meringue and Pavlova – lots and lots of sugar. Damn.

12-04-15_LemonLavenderChiffon 12-04-15_LemonLavenderChiffon

My mind started spinning as per usual – maybe I could edit it… reduce the amount of sugar a bit… or use other kinds of sugar perhaps… However flashbacks of the disastrous coconut sugar pavlova experiment flashed before me and well, it’s been a busy weekend so I played it safe. Sort of!

12-04-15_LemonLavenderChiffon

I found a chiffon cake section in my favourite vintage cookbook – just one page before the angel food as a matter of fact. And because the sugar is added to egg yolks and flour and not the egg whites I figured that substituting and reducing the amount would be a pretty safe bet.

12-04-15_LemonLavenderChiffon

And what you do you know, it was. I love it when a plan comes together… nearly as much as I love cake. Even better, I used the left over egg yolks to make Lemon Curd for the topping, everybody wins.

Don’t forget to vote in the 2012 Best Australian Blogs People’s Choice!

12-04-15_LemonLavenderChiffon

~~~

Lemon, Lavender and Honey Chiffon Cake
Adapted from my 1965 Better Homes and Gardens gold-edition vintage cookbook

Ingredients:

1 c organic unbleached white flour
1/3 c coconut or rapadura sugar
1 1/2 tsp baking powder
1/2 tsp sea salt

1/4 c macadamia oil [or neutral oil]
2 egg yolks
1/4 c cold water
2 Tbsp lemon juice
1 tsp vanilla
1 Tbsp grated lemon peel

1/4 c honey
2 tsp lavender flowers

1/4 tsp cream of tartar
4 egg whites

To Serve:

Lemon Curd
2 Tbsp warm honey plus 1 tsp lavender flowers

Method:

Preheat oven to 180C [350F]. In a small sauce pan, gently heat honey and lavender flowers for two minutes – do not boil. Set aside to cool slightly.

Beat egg whites and cream of tartar until stiff peaks form – approx 3-4 minutes. Set aside.

Sift dry ingredients into a large bowl and make a well in the centre. Add – in order – the oil, egg yolks, water, vanilla and lemon zest. Beat for one minute until smooth and satin-y. Drizzle in slightly cooled honey and lavender and beat a further one minute.

Slowly pour egg yolk mixture over egg whites and gently fold through to combine. Pour into an angel food cake tube pan or a high sided 8 inch cake pan with a jar in the middle – make sure the pan has a removable base, do not grease or line pans.

Bake in pre-heated oven for 30 minutes, reduce temperature to 150C [300F] and bake for a further 10 minutes. Remove from oven and turn upside-down on a wire rack, cool completely in pan. To remove, run a thin knife around edge of cake, set on a mug/upturned dish let pan slide down. Run knife between both the base and centre column and gently remove cake.

Top with Lemon Curd, and if desired drizzle with Lavender infused Honey.

Serves 10-12.

~~~

12-04-15_LemonLavenderChiffon

~~~

Sweet Adventures Blog Hop - Lemons
This post is part of the April Sweet Adventures Blog Hop – Lemons – hosted by Jennifer of Delicieux. Check out all the other wonderful desserts that have been linked-up below!

SABH is a monthly blog hop brought to you by your hostesses – The Hungry Australian, Dining With a Stud, The Capers of the Kitchen Crusader, Delicieux and me – 84th & 3rd.

 

~~~

Related Posts

Ombre Key Lime Popsicles

Ombre Key Lime Popsicles

Vegan Key Lime Pie (Nut-Free, Paleo & Raw too)

Vegan Key Lime Pie (Nut-Free, Paleo & Raw too)

Vegan Lemon Custard Cheesecake Bars {GF VG DF SF}

Vegan Lemon Custard Cheesecake Bars {GF VG DF SF}

Rainbow Whole-Fruit Popsicles (Ice Pops)

Rainbow Whole-Fruit Popsicles (Ice Pops)

Filed Under: All Posts, Food, RecipeBox, Sweet Adventures Tagged With: Autumn, BlogHop, Cake!, Coconut, Dairy Free, Dessert, Spring, Summer, Treats, Winter

Comments

  1. Kyrstie @ A Fresh Legacy says

    April 16, 2012 at 9:55 am

    Lovely flavor combinations, my mouth is watering. The lavender infused honey it sounds wonderful.

    Reply
    • JJ says

      April 16, 2012 at 11:32 pm

      Thanks Kyrstie – the scent of the lavender was just divine while it all baked!

      Reply
  2. Laura (Tutti Dolci) says

    April 16, 2012 at 10:01 am

    I agree with you – chocolate is the only thing that can tempt me more than lemons!

    Lovely cake; lemon with lavender and honey sounds like a match made in heaven!

    Reply
  3. Jennifer (Delicieux) says

    April 16, 2012 at 10:57 am

    I’m the same, only chocolate can tempt me away from lemony treats. It’s just a shame I don’t like lemon and chocolate together!

    Your cake looks gorgeous. Your post has reminded me I have some culinary lavender sitting in the pantry that I must use!

    Reply
    • JJ says

      April 16, 2012 at 11:34 pm

      Cheers Jennifer, now I just need to work out what to do with the rest of my lavender too!

      Reply
  4. Anna@ The Littlest Anchovy says

    April 16, 2012 at 11:07 am

    JJ – this is one dainty and beautiful cake! I have been dying to use lavender in something. I love that you took the time to reduce the sugar content too.

    Reply
    • JJ says

      April 17, 2012 at 2:22 pm

      Thanks Anna, I hope you try it!

      Reply
  5. tania@mykitchenstories says

    April 16, 2012 at 2:10 pm

    The flavours you have chosen are unusual and sound delicious. Perfect

    Reply
  6. Miss Kimbers @ Fruit Salad and Mixed Veg says

    April 16, 2012 at 7:50 pm

    Beautiful! It looks so soft. I would love a slice, but I doubt there is any left.

    Reply
    • JJ says

      April 16, 2012 at 11:35 pm

      The texture of the cake was indeed soft – being the first chiffon I’ve ever made I was quite pleased! The leftovers were gobbled up at work – I didn’t trust myself to keep the entire thing at home!

      Reply
  7. Nic says

    April 16, 2012 at 7:53 pm

    Looks great! I am also a huge lemon fan, if there is nothing lemony or chocolatey on a dessert menu then I don’t bother!

    Reply
    • JJ says

      April 16, 2012 at 11:37 pm

      I’m a bit the same, although a good apple dessert can catch my eye in the absence of lemon and chocolate… Who am I kidding the list desserts I’ll eat is long and distinguished – ha!

      Reply
  8. Christina @ The Hungry Australian says

    April 16, 2012 at 8:48 pm

    Wow, these flavours would be fantastic together. I love the sound of this. And I thought you’d be interested to know that I also decided to try going sugar-free. Unfortunately the next day my mother gave me a 1 metre long Toblerone bar. I decided that the universe was trying to tell me something 😉

    Reply
    • JJ says

      April 16, 2012 at 11:39 pm

      Ha! The call of a big ‘ol candy bar can do that! Good for you to even think about it, I obviously haven’t been too strict lately though 😉

      Reply
  9. Chopinand @ ChopinandMysaucepan says

    April 17, 2012 at 12:38 am

    Dear JJ,

    This looks like a beautiful cake and although I’m no baker, I love lemons too as it adds such important taste and flavour dimensions, especially in Italian cooking.

    Reply
  10. Lizzy (Good Things) says

    April 17, 2012 at 6:20 am

    Love this one JJ, the cake looks dreamy and cloud like… I bet it tastes lovely.

    Reply
  11. myfudo says

    April 17, 2012 at 3:45 pm

    Beautifully combined flavors…I’d like to try this out too.

    Reply
  12. K-bobo @ Gormandize with A-dizzle & K-bobo says

    April 17, 2012 at 5:06 pm

    The lemon icing on the cake looks so incredibly delicious!

    Reply
  13. moya says

    April 19, 2012 at 4:25 pm

    Agree, lemons and chocolate are real winners when it come to flavours. I love the combination of lemon and lavender and I am sure the cake is delicious!

    Reply
  14. Stephanie says

    April 22, 2012 at 1:41 am

    This sounds SO good! I love the idea of combining lavender and lemon. I haven’t baked with lavender in a couple of years and now I’m itching to go buy some! I also love that you were able to avoid refined sugar. I bake so much and I’m starting to be more aware of how much sugar I’m consuming. I’ll have to get some coconut sugar and try out this cake because it looks divine!

    Reply
  15. Michelle says

    April 22, 2012 at 9:42 am

    This looks amazing…. I made a ring cake the other day and I think it’s my favourite cake shape.

    Reply
  16. Mel B (Honey You Baked) says

    April 22, 2012 at 3:31 pm

    I am totally tempted to make this, soley for the smell of it baking! Though it looks beautiful too. The perfect partner for a proper afternoon tea with dainty tea cups. It’s so pretty!

    Reply
  17. brenda says

    April 24, 2012 at 12:35 pm

    Another winner!! I have never seen lavender for cooking. Do you think we have it in the States?

    Reply
  18. vikki says

    June 15, 2012 at 10:10 pm

    just baked this and the flavours of fresh lemons and lavender from my garden are dancing around in my mouth!! winner recipe and the curd is intensly delicious!!!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Get social

84th-instagram 84th-heart 84th-facebook 84th-youtube
84th-twitter 84th-pinterest 84th-gplus 84th-star

Subscribe

New posts, straight to your inbox, simple as that.

Browse by…

Almost Recipe America-land Autumn BlogHop Boozer Bread Breakfast Brunch Cake! Chocolate Christmas Christmas Recipes Coconut Cookbook Cookies Dairy Free Deliciousness Dessert Dinner Family Fruit Gluten Free Had-to-share Holidays Ingredient Focus Inspiration Lunch Mad Science Nuts On-blogging Photo-A-Day Pie! Probably Paleo Refined Sugar Free Sauces Sides Snacks Stuff-n-Things Summer Sydney Thanksgiving / Christmas Treats Vegan Vegetarian Winter

@84thand3rd on Instagram

Apertivo debris. 🥃🧀🫒 • That’s it. Tha Apertivo debris. 🥃🧀🫒
•
That’s it. That’s the post.
Apparently today is National Strawberry Day, it’ Apparently today is National Strawberry Day, it’s overcast and raining in LA (so a plate of sunshine is absolutely necessary), and if you’ve been here for more than a hot second you know how I feel about toast.
🍞🍓🥒🌱
Toasted sourdough, goat chèvre (or vegan cream cheese), sliced strawberries, cucumber ribbons, fresh mint, olive oil, black pepper, just a pinch of salt. Go forth and feast.
.
.
.
.
.
#f52grams #f52community #whatsforbreakfast #eatrealfood #stuffontoast #nationalstrawberryday #lifeandthyme #eeeeeats #beautifulfood #foodandwine
I took this video on Jan 1. I even wrote a caption I took this video on Jan 1. I even wrote a caption and everything. And I intended to post it that day as a reflection moving into a new year. But instead, mom and I went out for pizza and wine, and then it was Jan 2, and so on and so on. 
🌀
So instead you’re getting it on Feb 1. A new day and another new month (but what is a new month or a new year, other than a societal convention really). 
☀️
Because, each day, each sunrise, we have the opportunity to start anew - no matter how big or little that start may be. A chance to take another step forward - no matter how many steps back you feel you’re fighting against. 
🌀
Whether this past year brought blinding joy or paralysing grief (and in whatever measure of balance or imbalance), I hope each new day sees the landscape of your life look one step closer to what you imagine it to be. And that when the waves roll in and change that landscape, you can roll with it and see the beauty and possibility on the other side.
🌊
If you’ve made it this far, congratulations, have a cookie 🍪 And I’ll leave you with the rolling waves and blue sky of a California beach in January. I truly hope this year sees us all grow stronger and move forward with each new day. Going backwards is simply not an option. 
🪩
What’s your order? 🍳 … When the middle litt What’s your order? 🍳
…
When the middle little insisted on buying quail eggs over Christmas, but due to allll the other food we never cooked them, I simply couldn’t let the little guys go to waste. 
🥚
Could I have made one dish? Of course. Did I instead prepare quail eggs four ways, bake mini loaves of brioche, make mini waffles, dig through the prop closet for the smallest dishes, and set up an entire table? Of course I did. 
💥
Swipe to the end for reference on the size of the eggs and loaf.
🌀
Prep, styling, 📷 & 👋🏻 by me 💁🏼‍♀️.
.
.
.
.
#whatsforbreakfast #beautifulcuisines #eggsforbreakfast #lifeandthyme #foodandwine #foodartproject
Happy Blursday. ☕️ ••• Styled & poured b Happy Blursday. ☕️
•••
Styled & poured by me 💁🏼‍♀️, photographed & lit by @ivansocal 📷, at @plateandpatina 🍽
•••
Pour-over vessel is a @decadentpantry test piece that came with me from Sydney. That’s it, I got nothing else. Send kittens.
.
.
.
#stopmotionanimation #stopmotion #manmakecoffee #pourovercoffee #pourover #coffeecoffeecoffee
My go-to pizza topping combo 🍕 Made on that dou My go-to pizza topping combo 🍕 Made on that dough from a couple weeks ago and voiced by the middle little (who is about as different from her younger sister as you can get!) 💥.
🍕
Sometimes this combo gets prawns too 🍤. Most of the time I don’t bother mixing the ingredients in a bowl and just layer them on top. The cheese is a hard goat cheese (because I can’t do 🐄). The ‘spices’ 🌱 is Sicilian oregano. The measurements are random at best - a handful of this, a splash of that. 
🍕
If you have a fave veggie or seafood pizza combo I’d love to hear it. Because as Ms.S says, voila, yummy yummy pizza!
Flowers for your Friday, that is all. 
🌹🌺🌸
.
.
Setup inspired by the amazing @hughstewart_ 
.
.
.
.
.
#stilllife #floralarrangement #florals #mystillmoments #stilllifephotos
Look at me, coming at’cha with a double whammy o Look at me, coming at’cha with a double whammy of my go-to Half-Spelt, Sourdough Discard Pizza Dough recipe 🍕 (the one I’ve been teasing for years), AND a new voiceover by little Ms Marmalade herself 👧🏼.
☀️ I mean, I’m not saying the sound on this video will brighten up your day by an infinite amount, but I’m not, not, saying that either ✨. 
—-
The full recipe with all the info is over on my site (⛓ in profile and all that jazz), along with a longer version of the video. Because a 5yo singing - SINGING - about rolling dough into balls is ah-mazing. 
—-
Ingredients, for those wondering:
* whole spelt flour
* white 00 pizza flour
* water
* sourdough starter discard
* active dry yeast
* kosher salt
* millet flour (for shaping)
⏲ All the times and weights are in that aforementioned post - plus opts to bake right away vs letting it all ferment for a day or two... There’s also a list of equipment I use, and my personal flour and pizza oven faves. Now go have a pizza party! 🍕🎉
Well hello there! ‘Tis the season and all means Well hello there! ‘Tis the season and all means it’s about time I (finally) shared this 🍗 🍇🍊 image from a test shoot collab well over a year ago 🙈. I actually made these Cornish Hens for Christmas last year too and they’ll be on the menu again this year. It’s a perfect holiday feast solution for a small group with only a few meat eaters, but also if you simply can’t be bothered to tackle a turkey!
——
• food prep & styling @84thand3rd 🙋🏼‍♀️
• photography @ivansocal 
• props & studio @plateandpatina 
——
If you want to see a moodier version of this image, pop over to Ivan’s feed as he just shared that one today too 🤣.
——
There seems to be a common thread this year of people asking in stories if it’s ok to start decorating for 🎄 already - my answer, every time, is ‘the world is on fire, time has no meaning, go for your life’. Am I wrong? (I’m not, haha) I may even put up a tree here more than 3 days before (I do keep it up until Easter though, so who knows 😜). Are you getting festive already or do you have hard and fast rules about these things?
Load More Follow on Instagram

Visit JJ’s Portfolio

Jennifer Jenner Portfolio

Be nice, don’t steal

All work on 84thand3rd.com is the property of the site owner unless otherwise credited. Recipes and articles are NOT available for syndication or re-publication. A single watermarked photo can be used in recipe wrap-up articles to link back to the original recipe post on this site. Photos are available to purchase for other uses.

© All Rights Reserved

Want to use something? Contact me and ask.

instagram heart facebook twitter YouTube pinterest tumblr star gplus

Copyright © 2023 · 84th & 3rd