Lavender Soda Cake
Can't get much easier than 2 ingredient cake! No oil, no eggs you only need a basic cake mix and soda of your choice. We chose to use a lavender soda and a white cake mix. Although, the sky is the limit with the variety of cakes you can make. For example another idea is to use a box of lemon cake mix and lavender soda to create a lemon lavender cake mix!
Frosting choices can all vary according to your preference as well. We used a basic cream cheese with our Lavender Extract but you could easily use a lemon frosting or a basic white frosting with our lavender extract. Garnish with fresh lavender or our dried Lavender Culinary Bud to complete your cake.
Our farm fresh dried culinary lavender is grown organically without use of pesticides, hericides or chemicals. We take pride in the way we harvesting, drying and debuding by hand on our small family run farm in Tualatin, Oregon, This helps to insure that you are getting product that is at its peak freshness.
Try our culinary Lavender in place of rosemary in your cooking, grilling or baking. Tastes fantastic in dressings, cookies, lemonade, desserts, rubs, and on its on as a tea or as a garnish. So versatile in both savory or sweet dishes.
Our Lavender Extract can be used like you would vanilla extract. Although our extract is highly concentrated we suggest you use half the amount until you find just the amount you like. The extract can add the unexpected surprise to desserts, frostings, whip cream or venture into new realms of culinary surprises. Lavender has the unique ability to blend with fine chocolate, harmonize with the delicate flavors of fresh fruit such lemons, peaches, and berries or heighten the taste of honey or virtually any decadent dessert.
The History Behind Aigo Boulido
The Aigo Boulido, which is translated means "boiling water", it is a basic soup prepared in France based from garlic and herbs.
In many regions of France Aigo Boulido was served for Christmas Eve dinner. The water, in which the herbs had boiled, was poured over slices of stale bread that had been rubbed with fresh garlic and drizzled with olive oil. In other regions they served the soup with a stale bread and a cooked egg on top.
In older regions of France it was known as a minimal meal that could be offered to a traveler on the "desert" trails and sparsely populated areas of Provence. The traveler could use the herbs gathered during his walk along with spring water to create their soup. Boiling water eliminated all pathogens, hence the well-known proverb: Aigo boulido sauvo la vido ( "Boiled water saves life"), which helps with the belief in the beneficial antibacterial effects of this soup as well as its economic value it provided. The most commonly encountered plants are thyme, rosemary, savory, oregano and basil and lavender found growing in Provence. Because of the simplicity of the soup they added what herbs or vegetables they could find.
In our blend of Herbes de Provence used in our Aigo Boulido Soup were many of the traditional herbs found in France and many times would be assimilated into the soup of a traveler. These include; Savory, Thyme, Basil, Rosemary and our farm fresh culinary lavender. If you are interested in purchasing this fabulous combination of herbs you can find it here.
You can see other uses for our Herbes de Provence in our January 2018 post on Roasted Tomato Soup.
I am Nicole Callen, lavender lover, farmer, and owner of Norwood Farm. My intention for this page is to bring you great lavender related content that you can use. Most of it contains culinary adventures that transpire in my kitchen, as I have a love for the complex floral flavor and depth that lavender brings to cooking.