Happy Valley Lavender Farm field in July, garden Victoria BC

Happy Valley Lavender Cake

Visiting Happy Valley Lavender Farm in July is delightful.  Host Lynda Dowling is a whimsical force straight out of fairy tales.

Happy Valley Lavender Farm field  Victoria garden
photo by SVSeekins

Q: What can highlight a pot luck supper on a warm evening?
A:  Lynda’s Lavender Hummingbird Cake.

AND she shared the secret recipe with us!!!   🙂

Lavender Hummingbird Cake 2014

2 ripe bananas
1/2 c. fresh pineapple (or drained)
1/2 c. shredded coconut
110 ml. tin of passionfruit pulp (available at Fairway Market in WestShore Mall)
2 Tbsp fresh lavender (or dried)
1 1/4 c. sugar
1 3/4 c. flour
3 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
3/4 c. oil
2 eggs

Happy Valley Lavender Farm field Victoria garden
photo by SVSeekins

 

  • Pre-heat oven to 350 F.
  • Grease an 11 x 8 baking dish.
  • In a food processor, whiz together bananas & pineapple.  Briefly blend in oil, sugar, lavender & eggs until smooth.
  • In a large bowl mix together flour, baking powder, coconut & spices.  Add wet mixture + passionfruit pulp to the dry ingredients.  Batter will be loose.  Add a few tsp. of flour if you think it is too runny.
  • Baking time is 45 – 55 minutes.  Test centre.  If using 2 8 inch square pans, shorten baking time.
  • When cooled, ice with a simple glaze made with icing sugar, a touch of butter, milk & extra coconut…. or make a cream cheese icing with 125 g. cream cheese, 185 g. icing sugar, 60 g. butter, and 2-3 Tbsp. real rum. (How tropical do you need?)   🙂
Happy Valley Lavender Farm field in July
photo by SVSeekins

Thank you Lynda for your not-so-secret secret recipe!

 -30-
© SVSeekins, 2014

 

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