Lilacs, lilacs…this season definitely belongs to beautiful and fragrant lilacs. How could I resist and not include them in my kitchen making a fluffy vanilla cake flavored with lilac syrup?
Of course we will make the lilac syrup from scratch. What do you need? Lilacs. Lilacs and patience. As we should gently remove the tiny flowers by gently pulling them from the main stem. And I say gently because only the tiny flowers should be added to the syrup and not anything else, eg the green parts. Otherwise the syrup will be bitter.
What can I do with the lilac syrup?
In this recipe we will use 80 ml of lilac syrup. However, in the recipe you will find proportions for a larger quantity. And this is because if you make lilac syrup you will love it and you will want to experiment. You may add it to tea, or to a spring cocktail. Do not hesitate to make even small meringues, to mix them with seasonal fruits and dark chocolate. Just like I did in my recipe for mini meringues with strawberries and chamomile syrup. If you are not in the mood for experiments then reduce the amount of ingredients for the syrup by at least half.
Flowers in a kitchen
About a year ago it was the first time I experimented with flowers in the kitchen. Then it was the shy chamomile. With which I made a delicate strawberry and chamomile buttercream cake, as well as mini meringues with strawberries and chamomile syrup.
My impressions? The best! So this year I decided to experiment with the beautiful lilac. In this particular cake I decided to add this delicate flower not only to the syrup, but also to the mixture. The lilac did not affect the taste of the cake, but mixed with vanilla it gave me a very different and delicate aroma. Aroma which is enhanced by the lilac syrup added to the cake when it is still hot.
My vanilla buttercream is too sweet
In this cake vanilla buttercream is also added on the top of it. The buttercream is usually very sweet because of the large quantity of the powdered sugar. But as you will see below, I propose a range for the amount of powdered sugar and that is because I personally prefer it not so sweet. If you agree with me you can reduce the amount of sugar and in order to keep the texture as it should be add 1 tablespoon of cornflour.
Vanilla lilac cake
Ingredients
- 1 ½ cup all-purpose flour (220 gr)
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup butter (125 gr)
- 1 cup lilacs
- 1 cup granulated sugar (200 gr)
- 3 large eggs
- ½ cup kefir (150 ml)
For making lilac syrup
- ½ cup lilacs
- 1 cup water
- 1 cup granulated sugar
For making the vanilla buttercream
- 70 gr butter, room temperature
- 140-160 gr powdered sugar
- 20 ml heavy cream
- 1 tsp vanilla extract
Instructions
- In a bowl add the flour, baking powder and salt. Set aside.
- In a bowl of a stand mixer, on medium speed, beat the butter, lilacs and sugar for about 5 minutes, until the mixture is fluffy.
- Αdd the eggs one at a time. Beat on medium speed until smooth.
- With the mixer on low-speed, add 1/3 of the flour mixture and mix until almost combined, then add half the kefir and mix until just combined. Repeat with another third of flour mixture and then the remaining half of the kefir, ending with the last third of the flour. Beat until well combined.
- Pour the mixture into a prepared a round cake pan. Bake in a preheated oven at 170°C fan, for 35-40 minutes or until a clean knife inserted into the center comes out clean.
- Set aside to cool for 10 minutes inside the loaf pan, and then unmold.
- Spread the lilac syrup on the cake while it is still hot. Allow the cake to cool completely.
For making the vanilla buttercream
- Sift the powdered sugar into a fine sieve.
- Beat the butter for about 2-3 minutes, until it becomes creamy.
- Add the powdered sugar, the heavy cream and the vanilla extract. Beat on low speed until incorporated and then on medium-high speed.
For making lilac syrup
- Remove the tiny flowers by gently pulling them from the main stem. Remove small green leaves as they will make the syrup bitter.
- In a small saucepan, add sugar and water and boil over medium heat. Stir until the sugar dissolves.
- Add the lilacs, mix gently and cover with the lid. Simmer for about 5 minutes.
- Remove from the heat, set aside to cool with the lid. As it cools and rests, the lilacs will add their flavor to the syrup. As it is a delicate flower, it will take 3 to 8 hours.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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