Life is what we make it, so make the mundane enjoyable with the flowery details!
Anna Tang

A Humble Cottage Cake. May 2, 2023.

Clusters of honey-scented lilac caught my nose while stepping outside, a sure sign that our faithful lilac was beginning to bloom. Always the first to bloom in after winter at Hidden Bluff, our lilac’s beautiful lavender clusters of blossoms and heavenly floral sweet scent are a Springtide delight to the nose and eyes. And it was time to bake a cake. It is quickly becoming a yearly tradition of mine to bake a cake when the lilacs are blooming- simply because I cannot resist the pleasure of adorning a humble cottage cake with lilacs. So out came the apron and flour and sugar and eggs and so on for an afternoon of culinary bliss along with baroque classical music.

This flavorful and moist cake is delicious as well as easy to make. It is perfect for floral decorations grown in your yard- lilacs, roses, borage, calendula, chamomile, and the list goes on. More and more I am enjoying natural decorating using what we grow. This is one of the great pleasures of gardening is to use its fruits in the home arts. While I flavored this cake with almond feel free to use the extract of your choice as well as your favorite edible flowers to decorate. Most, if not all of the ingredients for this cake are pantry staples. There is nothing fancy or exotic. It is simple, plain, and good.

Ingredients

1 2/3 cup sugar
12 tbsps. butter (room temperature)
1/2 cup sour cream
1/2 cup whole milk
6 egg whites (room temperature)
2 tsps. almond or vanilla extract (or desired flavor)
2 cups cake flour
1/2 tsp. salt
2 tsps. baking powder

Instructions

Heat the oven to 350 degrees.
Grease and line 2 8-inch cake pans.
Whip egg whites in a separate bowl until stiff peak form. Set aside.
Cream together sugar and butter until well-combined.
Add sour cream, milk, and extract to the butter/sugar mixture and combine well.
Now add the flour, salt, and baking powder into the batter and mix until combined.
Carefully, fold the whipped egg whites into cake batter until combined.
Divide batter equally between 2 prepared cake pans.
Bake for 30 minutes or until set in middle and lightly browned.
Let cakes cool for 10 minutes and remove from pans and continue cooling cakes on rack.
Frost with favorite frosting and decorate with clean, edible flowers!

Have a beautiful day!

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A Humble Cottage Cake