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Vanilla Bean Macadamia Nut Cake with Lavender Infused Buttercream

By Emily Walton
  • 90 minutes
  • Serves

INGREDIENTS

1/2 cup

Lavender buds, dried or fresh leaves

3

Eggs + 1 yolk

6 tbsp

Lavender syrup

2 1/2 tsp

Baking powder

2 1/2 cups

Cake flour

2 3/4 cups

Powdered sugar

1/2 tsp

Sea salt

1 pinch

Sea salt

2 1/4 cups

Sugar

1

Vanilla bean

3 oz

White chocolate

2/3 cup

Macadamia nuts

1 3/4 cups

Butter, unsalted

2 oz

Heavy whipping cream

1 cup

Milk

1 cup

Water