Lilacs to me are a special symbol of spring as they let me know the warm days are just around the corner after the dark winter.
I really love honoring the seasons with food and celebrations
If you would like to make the cake as pictured you will need to double the recipe for extra layers.
For the syrup
Pick 4 cups of lilacs and remove stems
Pour 2 cups of boiling water over and steep overnight
Strain the liquid and for each 240ml add one cup of sugar.
Bring to boil over medium heat until thickens to a syrup consistency.
Set aside 1/2 cup for the cake and 1 cup for the icing. The rest can stay in the fridge or be used as cocktails, cordials or over ice cream.
2 TSP baking powder
115g salted butter
1 free range eggs
3 large egg yolks (save white for icing)
1tsp vanilla extract
1/2 cup buttermilk
1/2 cup of reserved syrup
Cream butter and sugar then slowly add egg and yolks mixing after each addition then add vanilla.
Alternating and mixing between each and add flour , baking powder , syrup and buttermilk.
When mixed Pour into your greased pan and bake at 180C for 25 mins or until a skewer comes out clean.
3 egg whites
100g icing sugar
1 cup of lilac syrup
Whip egg whites until soft peaks form then slowly add the icing sugar.
Heat the 1 cup of syrup until candy thermometer reads 120C
While egg whites are beating SLOWLY pour in the syrup and keep beating until stiff.
Assemble as you please you can use the icing as a filling and on the outside or just on the outside.
Decorate with edible flowers and enjoy!
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If you make this cake I would love to see the results please tag me or share in your stories