BLAHNIK BAKER | LEMON OLIVE OIL CHIFFON CAKE WITH BLACK PLUM & LAVENDER COMPOTE

Blahnik Baker: Zainab Mansaray-Storms
You guys, I am so excited to have Zainab of the gorgeous blog Blahnik Baker visiting Club Narwhal today. You will get lost in her delicious desserts for hours. We are blog swapping with recipes based on our favorite shoes (how fun is that!). Check out Blahnik Baker to see what shoe-inspired treat I baked up. Without further ado, I give you Zainab and her incredible Lemon Olive Oil Chiffon Cake with Black Plum & Lavender Compote. This one’s a winner, folks!
Blahnik Baker: Lemon Olive Oil Chiffon Cake with Black Plum & Lavender Compote
Hi there! My name is Zainab and I blog over at Blahnik Baker. I’m fairly new to baking and blogging, barely been baking for less than two years, but my relationships with shoes has been a life-long battle. I love those pretties.  But before I get into my slight obsession, I am so excited to be over here today! Amy is one of my favorite bloggers. I fell in love with her blog after I saw her gorgeous travel pictures. The girl makes Mondays very exciting. And of course her continued creativity, passion and wonderful writing kept me hooked. We hit it off immediately on our combined love of shoes and desserts and when she suggested we do a blog swap based on shoes-inspired baked goods, I knew she was my kind of girl and a keeper!
Blahnik Baker: Lemon Olive Oil Chiffon Cake with Black Plum & Lavender Compote

It was impossible to pick ONE pair of shoes for this project because I love all my shoes. At first I thought I could go with my wedding shoes, these blue Manolo Blahnik crystal pumps, but I wasn’t feeling it. Then there are the strappy black heels I just bought for a bridal shower but again I blanked. Luckily, my bestie sent me this pair of loafers I’ve been stalking online for a while and when they arrived, I knew at once they would be my shoes of choice. Perfect to celebrate my birthday, the end of summer and the arrival of fall. Perfect transition shoes!

Blahnik Baker: Lemon Olive Oil Chiffon Cake with Black Plum & Lavender Compote
I decided to bake a lemon olive oil chiffon cake with black plum and lavender compote to share with you guys. Black plums are in season in August and I’ve been thinking of a way to include them in a tasty treat for a while and this was the perfect opportunity. Lemon always pairs great with fruits and it did not disappoint here. This lemon olive oil chiffon cake is light, fluffy, and moist. The cake is filled with a black plum and lavender compote and then topped with a whipped lavender and plum frosting. The plum and lavender complements the tangy lemon chiffon cake and the cake is perfect for any celebrations. So my friends, let’s celebrate the end of a great summer and ring in the fall with a great pair of shoes (I have my eye on some boots!) and a slice of cake!
Thank you very much Amy for letting me hang out over here today. You are the best!
Be sure to check out what shoe-inspired treat Amy is sharing over on Blahnik Baker. (Hint hint: it’s gorgeous!)
Blahnik Baker: Lemon Olive Oil Chiffon Cake with Black Plum & Lavender Compote
LEMON OLIVE OIL CHIFFON CAKE WITH BLACK PLUM & LAVENDER COMPOTE
Yield: One 6-inch layer cake (Double recipe to make one 9-inch cake)
For Cake

  • 4 large eggs, separated
  • 1/3 cup olive oil
  • 1 tablespoon lemon juice
  • 1 ½ teaspoon lemon zest
  • 1 tablespoon water
  • ¼ teaspoon cream of tartar
  • ¾ cup sugar
  • 1 cup cake flour                                                                                                                   
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt

For Black Plum-Lavender Compote

  • 2 cups fresh black plums, washed and diced (peel if you don’t want the skin)
  • ½ cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon dried lavender
  • pinch of salt

For Whipped Lavender and Plum Frosting

  • ¼ cup milk
  • 1 teaspoon dried lavender
  • 3 sticks and 2 tablespoons unsalted butter, softened
  • 4 cups confectioner’s sugar. sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 tablespoons black plum-lavender compote (see above)

Directions:
For Cake: Preheat oven to 350 degrees F. Grease two 6-inch round cake pans and line with parchment paper. Grease parchment.
In a small bowl, whisk the egg yolks, olive oil, lemon juice, lemon zest and water until combined.
In the bowl of an electric mixer and using the whish attachment, whip the eggs and cream of tartar on medium speed until frothy.  Add ¼ cup sugar to eggs and beat until soft peaks form.
In a large bowl, sift together the flour, baking soda, sugar and salt.  Add the wet ingredients into a well dug in the middle of the flour mixture.  Mix until a smooth paste forms.  Add one fourth of the egg whites and fold into batter until incorporated, Add the rest of the egg whites and gently fold until evenly incorporated.
Divide the cake batter evenly into the prepared pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pan for ten minutes on wire racks. Invert cakes onto wire racks and allow to cool completely.
For Black Plum-Lavender Compote
Combine plums, sugar, lemon juice, lavender and salt in a small pan set over medium heat. Cook until the berries start to break down, about 10 minutes. Stir occasionally. Reduce heat to low and let simmer until compote thickens, 15-20 minutes, stirring often.
For Whipped Lavender and Plum Frosting
Add lavender to milk and allow to sit for a few hours or cover and refrigerate overnight. Strain before use.
Cream butter on medium speed for 8 minutes until pale and creamy. Add the sugar, lavender milk, vanilla extract, salt and two tablespoons of plum-lavender compote. Mix on low speed for 1 minute and then on medium speed for 6 minutes until frosting is light, creamy and fluffy. Color frosting with a few drops of burgundy gel color.

Assembly:
If desired, using a serrated long knife, divide each layer of cake into two equal halves.  Place the first layer, face up on cake stand or plate and top with about a cup of whipped frosting. Spread the frosting gently with an offset spatula. Add a third of the compote on top of the frosting and spread. 
Repeat until the final cake layer, which will be face down. If cake is wobbly/unstable, wrap in plastic wrap at this point and straighten with your hands to remove any bumps. Refrigerate for 20-30 minutes to firm up a little bit before frosting.
Apply a thin layer or crumb coat of frosting to the entire cake and chill again for another 20 minutes until frosting is firm.
Frost cake with an even layer of lavender frosting, using a cake turntable if possible. I used a Wilton tip 1M to decorate.
Blahnik Baker: Lemon Olive Oil Chiffon Cake with Black Plum & Lavender Compote

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